Lemon Lime Roasted Red Potatoes with Garlic
Crispy-edged red potatoes tossed with sweet onion, garlic, and shallots, then roasted in a bright citrus and white wine glaze. The dried basil and coriander add warmth while cayenne brings gentle heat. Serve alongside grilled fish or chicken for a fresh, vibrant side dish. This version combines marinating and roasting for concentrated flavor and tender centers with caramelized exteriors.
Ingredients
- 6 large red potatoes, peeled and halved
- 1 large sweet onion, cut into 2-inch wedges
- 3 cloves garlic, minced
- 2 large shallots, thinly sliced
- 2 teaspoons dried sweet basil leavesfresh basil (triple qty)1savory
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- ¾ teaspoon dried coriander
- 1 ½ teaspoons coarse sea salt
- ½ teaspoon cayenne pepper
- ¼ cup dry white wine
- 1 large lemon, juice only
- ½ lime, juice only
- 1 cup water(optional)
- ¼ cup olive oil
Instructions
- 1
Peel and halve potatoes; cut onion into wedges; mince garlic; slice shallots.
- 2
Combine potatoes, onion, garlic, shallots, basil, coriander, salt, and cayenne in a bowl.
- 3
Transfer to a glass baking pan.
- 4
Juice lemon and lime; whisk with water and olive oil until combined.
- 5
Stir white wine into liquid mixture.
- 6
Pour liquid over potatoes; cover and marinate in refrigerator for 30 minutes.
- 7
Bake covered in preheated oven for 80 minutes, stirring frequently to prevent burning.
- 8
Add water if potatoes dry out during cooking.
- 9
Continue baking until potatoes are fork-tender with crispy edges.
Tips
Stir potatoes every 15-20 minutes during roasting to achieve even browning and prevent scorching on the bottom.
Keep water nearby during baking; add small amounts if liquid evaporates too quickly to maintain tender interiors.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat covered at 350F for 15-20 minutes.
Marinate potatoes up to 2 hours for deeper flavor. Prepare ingredient mise en place 1 day ahead.
Serve warm as a side dish alongside grilled fish, roasted chicken, or lamb. Pairs well with green salads.
Common Mistakes
Skip marinating to avoid dense, underseasoned potatoes.
Ignore browning and stirring to avoid burnt bottoms with pale tops.
Overcrowd the pan to ensure even heat circulation and crisping.
Substitutions
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FAQ
Can I use yukon gold potatoes instead?
Yes, they work well and are slightly creamier. Reduce cooking time by 10-15 minutes as they soften faster than red potatoes.
What if I don't have fresh lemon and lime?
Bottled lemon and lime juice work, though fresh provides brighter flavor. Use same quantities. Alternatively, add 1 tablespoon white vinegar plus zest.
How long can I keep leftovers?
Refrigerate in airtight container up to 4 days. Reheat covered at 350F for 15-20 minutes until warmed through.