Roasted baby red potatoes with lemon & bay leaves These lemon potatoes are one of the easiest & best side dishes you’ll ever make

Roasted baby red potatoes with lemon and bay leaves

Fresh lemons – a cherished, essential ingredient

Lemons are, after olive oil and garlic, my most cherished and essential ingredient. I simply cannot cook without them and I always, always have some on hand. For most of the year, in fact, I don’t even have to go to the market to get lemons. I’m blessed to have an enormous lemon tree in my backyard, which tirelessly produces a massive crop.

Every time I cut through a just-picked lemon, I’m captivated again: the scent of a fresh lemon is so floral, its zest so tangy and its juice so tingly. A lemon enlivens everything you cook with it. This little fruit has so much to offer and so much to give that I don’t waste a drop of its juice or an inch of its skin.

Roasted lemon slices transform these easy roasted potatoes into a superb side dish

With all these marvelous attributes, it’s not surprising what a single lemon can do for a dish. Aside from using lemons in vinaigrettes, sauces, cocktails and desserts, I also like to roast them with baby red potatoes. Their transformative power on the humble tubers is remarkable. Add garlic and bay leaves and the roasted potatoes become tangy, earthy and just succulent.

The versatility and deliciousness of lemons is truly something to be grateful for.

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Meyer lemons

Roasted baby red potatoes with lemon and bay leaves

serves 4
active time: 15 min

  1. 2 1/4 lbs (1 kg) baby Red Bliss potatoes – unpeeled and cut in 1/2″ wedges
  2. 6 large garlic cloves – unpeeled
  3. 1 lemon – cut crosswise in 1/4″ slices
  4. 4 fresh bay leaves
  5. 3 tablespoons extra virgin olive oil
  6. 1 teaspoon sea salt or to taste
  7. freshly ground black pepper to taste
  1. medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan

  1. Preheat the oven to 450ºF (232ºC).
  2. Place the potatoes, garlic, lemon slices and bay leaves in the roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper. Toss well and spread in a single layer. Cover tightly with aluminum foil and bake for 25 minutes until potatoes are tender. Remove foil. Toss the potatoes again. Return to oven, uncovered, and bake for 20 to 25 additional minutes, until the potatoes are golden-brown, tossing once. Remove from heat and serve immediately.

Roasted baby red potatoes with lemon and bay leaves

side dish, lemon, potato, bay leaf

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45 Comments

  • Reply Aviva Waldstein March 17, 2017 at 7:07 pm

    Sounds fantastic and mouth watering, Viviane…
    And you craft your posts so well…

    • Reply Viviane Bauquet Farre March 19, 2017 at 1:50 am

      Thank you so much, Aviva!

  • Reply Theresa March 17, 2017 at 5:59 pm

    Will it make a big difference if the roasting pan isn’t non-stick? Thanks.

    • Reply Viviane Bauquet Farre March 19, 2017 at 1:50 am

      Hi Theresa, If you don;t have a non-stick pan, use a glass or ceramic baking dish. There will be some scraping involved, but your potatoes should turn out beautiful!

  • Reply mjskitchen March 16, 2017 at 2:34 am

    Oh Viviane…you’ve out done yourself with this potatoes. I love these! Potatoes are on the menu for tomorrow night, but I wasn’t sure what I was going to do with them. Now I know. The lemon and the bay sounds very intriguing. Can’t wait to try them.

    • Reply Viviane Bauquet Farre March 16, 2017 at 5:31 am

      MJ, I am excited that you’ll try these roasted potatoes… Wishing you a most delicious dinner!

      • Reply mjskitchen March 20, 2017 at 2:59 am

        Made these tonight as a side to smoked chicken. DELICIOUS! Thanks for sharing. We’ll be making them again, that’s for sure.

        • Reply Viviane Bauquet Farre March 23, 2017 at 11:11 pm

          Mj, you just made my day! Thank you so much for letting me know. I am delighted these have made it to your magnificent, extensive repertoire!!!

  • Reply Kayle (The Cooking Actress) March 16, 2017 at 1:16 am

    these potatoes look absolutely GORGEOUS-so flavorful and perfect!

    • Reply Viviane Bauquet Farre March 16, 2017 at 5:30 am

      Thank you, Kayle!

  • Reply Niko March 16, 2017 at 12:49 am

    I love your introduction to this recipe…your descriptions and words are compelling…I can’t wait to try this recipe!

    • Reply Viviane Bauquet Farre March 16, 2017 at 5:30 am

      Thank you so much, Niko… I cannot wait for you to try this recipe either!

  • Reply Angie@Angie's Recipes March 14, 2017 at 1:43 pm

    I have never had potatoes prepared with lemon and I love how it turned out..great colour and flavour, Viviane.

    • Reply Viviane Bauquet Farre March 16, 2017 at 12:15 am

      Thank you, Angie!

  • Reply Julie Fordyce February 24, 2012 at 10:16 am

    I’m going to try it with preserved lemons, my new fun ingredient.

  • Reply Isabelle April 29, 2011 at 9:03 pm

    I wish there was someone in my life to send me boxes of homegrown lemons! So jealous.
    My favourite olive shop does a blend of cured black olives with bay leaf and lemon that are positively divine… I bet this recipe would be quite lovely with a handful of those olives thrown in for good measure.

  • Reply Lacey @ dishfolio.com April 28, 2011 at 3:11 pm

    Your pics are great. We’d love for you to post your pics/recipes at dishfolio.com!

  • Reply Megan @ pipandebby April 28, 2011 at 11:06 am

    Oh wow, this looks soooo delicious! I can practically taste the freshness just by looking at your photos. Yum!

  • Reply Donna Ford April 25, 2011 at 9:44 am

    We love red potatoe’s. Your recipe looks delicious! Thank you!

  • Reply Tricia March 26, 2010 at 5:46 pm

    I love your blog

  • Reply mehalv March 25, 2010 at 8:26 pm

    Mmm this sounds delicious. My mouth is watering looking at those potatoes, and I can almost smell the lemon you described!

  • Reply Christine @ Fresh Local and Best March 25, 2010 at 3:31 pm

    I agree just a squeeze of lemon juice and a touch of zest brings food and flavors to life. This looks like an excellent side dish!

  • Reply notyet100 March 25, 2010 at 8:16 am

    slurp,…;)

  • Reply Anne March 23, 2010 at 11:27 pm

    Viviane, I made this tonight with the quinoa dish suggested (some adaptations of the quinoa based on what I had on hand), and it was fantastic. My dinner guests loved it, as did I. Thanks for the wonderful recipes! Also, I saw your video on vegetariantimes.com and really enjoyed it.

  • Reply arugulove March 21, 2010 at 11:34 pm

    The flavor combinations here look so good!

  • Reply Anne March 21, 2010 at 3:30 pm

    Hi Viviane, I’m excited to make this dish and picked up the ingredients yesterday. However, I’m struggling to think of a vegan entree to serve this with. Any suggestions?

  • Reply jay March 20, 2010 at 2:26 pm

    This sounds like a delicious and simple twist on roasted red potatoes. Curious though, what is the benefit of leaving the garlic unpeeled as opposed to peeling it beforehand?

    • Reply Viviane Bauquet Farre March 20, 2010 at 2:43 pm

      Hi Jay, I leave the garlic in its skin because I want just a hint of garlic to this dish – the lemon and bay leaves are the predominant flavors here… Enjoy!

  • Reply Viviane Bauquet Farre March 19, 2010 at 11:37 am

    Divina, Dana, Desiree… (All D’s I just realized!)… Thank you for your comments. Enjoy the recipe, it’s easy to make, so delicious and the lemon flavor not overpowering. I find that this recipe so versatile… but I agree with you Dana, I could just make that a meal!

  • Reply Desiree March 19, 2010 at 11:24 am

    Never thought of roasting lemons but your recipe does look and sound both interesting and flavorful! Thanks for sharing.

  • Reply Dana Treat March 19, 2010 at 10:38 am

    Why have I never thought of this? I love lemons and use them constantly – it’s one thing I always have in my refrigerator. I am jealous that you get shipments! I end up buying them at Costco because I use so many of them and they keep well. I make roasted potatoes often (I could eat just that for dinner) and will have to try this variation next time.

  • Reply Divina March 19, 2010 at 8:02 am

    I absolutely love lemon. I totally agree that it brightens up the any dish. This is a lovely potato dish.

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