Sticky Lemon Roasted Potatoes are the perfect side dish to any main meal – baked to perfection, crunchy on the outside and soft on the inside with a light lemon taste – especially great as a side with seafood and lamb.

Potatoes, potatoes ! Gotta love them and we are a huge potato eating family.

There are just so many ways to prepare potatoes, different dishes, mains and side dishes. And today I have a delicious, sticky Lemon Roasted Potatoes recipe for you.

These can be served as a side to almost any main meal, it goes perfectly with Fish, Chicken, Beef … you name it, and these Lemon Potatoes are your side dish next time round.

I was convinced my family would pull faces because of the Lemon, but the potatoes did not come out that acidic.

Only a hint of sourness, but the Lemon taste is just glorious and also cause the stickiness. Finger-lickin’ good as they say !

My family all gave the dish a thumbs up and since the first batch, I have made these Lemon Roasted Potatoes with all kinds of dishes.

But I think my two favorites are to serve them as a side to roasted lamb or any kind of seafood main meal.

Sticky Lemon Roasted Potatoes

Sticky Lemon Roasted Potatoes

Linda Nortje

Sticky Lemon Roasted Potatoes are the perfect side dish to any main meal - baked to perfection, crunchy on the outside and soft on the inside with a light lemon taste - especially great as a side with seafood and lamb.

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Course Side Dish

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Cook ModePrevent your screen from going dark

Servings 6 People

Ingredients

  

1x2x3x

• 8 large Potatoes peeled and sliced into wedges
• ¼ cup Lemon Juice
• 1 Lemon scrubbed clean and sliced into wedges
• 1 cup Chicken Stock
• Salt and Pepper to taste
• 3 TB Olive Oil

Instructions

 

• Pre-heat the oven to 200 deg C (400 deg F) – spray a large oven roast dish with cooking oil
• Place the Potatoes, Lemon Juice, Lemon wedges and Chicken Stock in the oven dish
• Season to taste with Salt and Pepper – drizzle with the Olive Oil and give the Potatoes a good stir through – cover with aluminum foil and bake 20 minutes
• Remove the aluminum foil and bake a further 35 – 45 minutes or until sticky and cooked through (most of the liquid should be cooked away by now)

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve with any kind of main meal.

LINDA

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