This lemon potatoes recipe is sponsored by Land O’Lakes. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
Zesty, tangy and so delicious: Lemon Butter Potatoes
There is a quaint little Mediterranean restaurant in my town that makes the most delicious lemon butter potatoes. We love them so much, we visit a couple of times a month just to enjoy them with iced mint tea. It’s a favorite with my family, and I was determined to recreate them at home.
The last time we visited the restaurant, I decided to go directly to the chef and ask about what made his potatoes so delicious. I was completely out of my comfort zone because I was not sure how the chef would react.
Without hesitation, he told me, “The secret to the recipe is that butter AND olive oil is used during the baking process,” he said. I went home excited to come up with this recipe using Land O Lakes® Butter with Olive Oil and Sea Salt. It worked perfectly!
Related recipe: Cream of Poblano and Corn Soup
Land O Lakes® Butter with Olive Oil & Sea Salt is not only perfect for these potatoes but it’s also great for sautéing savory dishes or pairing with sweet jam on warm or toasted bread. It’s so rich and creamy and made with simple ingredients. Now I can make these tasty potatoes at home!
These lemon butter potatoes pair well with rice, roasted chicken or pan-fried fish. They can also be served as a simple appetizer at get-togethers and large parties. No sauce or dressing is needed. The buttery-lemon taste is what makes this dish spectacular.
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Lemon Butter Potatoes
Zesty, tangy and so delicious. Baked, not fried!
Ingredients
2.5 pounds Russet Potatoes, chopped in wedges
1 ½ cups vegetable broth
½ cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1/3 cup lemon juice
6 garlic cloves, finely chopped
1 tablespoon dried oregano
2 teaspoons salt
lemon slices for garnish
fresh oregano for garnish
Instructions
Preheat oven to 390° F
Place potato wedges on a large baking sheet with sides. Add broth, melted Land O Lakes® Butter with Olive Oil & Sea Salt, lemon juice, garlic cloves, dried oregano and salt. Toss to combine well.
Bake for 50 minutes, turning potatoes at the 25-minute mark.
To crisp (optional): Transfer potato wedges to a large baking sheet. Drizzle any remaining liquid over potatoes. Return to oven for 10 minutes.
Place potatoes on a large plate or serving tray. Garnish with lemon slices and fresh oregano.
