Description
This lemon potatoes recipe transforms everyday ingredients into a special dish with crispy edges and tender, zesty insides, perfect as a quick and satisfying side for weeknight meals. It features a bright citrus aroma and Mediterranean spices, resulting in a flavorful and easy dinner solution.
Ingredients
- 1.5 kg Russet or Yukon Gold potatoes, scrubbed and cut into 2.5 cm (1-inch) wedges
- 120 ml extra virgin olive oil
- 30 ml fresh lemon juice
- Zest of 1 lemon
- 3 cloves garlic, minced
- 15 ml ground sumac
- 15 ml za’atar
- 7 ml fine sea salt
- 2.5 ml freshly ground black pepper
- 250 ml vegetable broth
- 45 ml pomegranate molasses
- 30 g shelled pistachios, roughly chopped and toasted
- 15 g fresh mint leaves, finely chopped
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 200°C (400°F). Lightly grease a large, sturdy baking dish or a rimmed baking sheet.
- Season the Potatoes: In a large bowl, combine potato wedges, olive oil, lemon zest, minced garlic, ground sumac, 7.5 ml (1.5 tsp) za’atar, sea salt, and black pepper. Toss well to ensure all potatoes are evenly coated.
- First Roast: Spread seasoned potato wedges in a single layer in your prepared baking dish. Roast for 30 minutes, turning once, until potatoes soften and turn golden at the edges. (If potatoes look dry, splash in 1-2 Tbsp olive oil.)
- Prepare Glaze Liquid: In a small bowl, whisk together the fresh lemon juice, vegetable broth, and 30 ml (2 tablespoons) of the pomegranate molasses.
- Second Roast with Glaze: Remove potatoes from oven. Pour lemon-broth mixture over them, tossing gently. Return to oven; roast 25-30 minutes until tender when pierced and the liquid has mostly evaporated to a sticky film.
- Final Glaze: Remove the baking dish. Drizzle remaining 15 ml (1 tablespoon) pomegranate molasses over potatoes, toss gently. Return to oven for 5-7 minutes until beautifully glazed, caramelized, with crisp edges.
- Toast Pistachios: While potatoes finish, toast chopped pistachios in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and golden.
- Rest and Serve: Remove lemon potatoes from oven; let rest for 5 minutes. Mound glossy potatoes onto a plate. Sprinkle generously with remaining za’atar, toasted pistachios, and finely chopped mint leaves. Finish with a final drizzle of extra pomegranate molasses.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For substitutions, red potatoes offer a waxier texture. If za’atar is unavailable, use a mix of dried oregano, thyme, and sesame seeds. Chicken broth or water can replace vegetable broth. For extra acidity, a splash of white wine can be used in place of some broth.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 175 g (approx 2 wedges)
- Calories: 250 calories
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: easy dinner, lemon, potatoes, Mediterranean, healthy, crispy, side dish, sumac, za'atar, pomegranate molasses