Roasted baby red potatoes with lemon & bay leaves

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.

Never miss a recipe... Join my mailing list!

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


  1. Pingback: Modish Taste | Roasted baby red potatoes with lemons

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

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

    • Viviane Bauquet Farre

      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!

  4. 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.

    • Viviane Bauquet Farre

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

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

        • Viviane Bauquet Farre

          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!!!

  5. these potatoes look absolutely GORGEOUS-so flavorful and perfect!

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

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

  8. Pingback: Soufflé omelet with Robiola and ramps | Recipe | Food & Style

  9. Pingback: Tomato frittata with fresh herbs | Food & Style

  10. Pingback: Pan-fried smashed potatoes with fresh herbs and garlic — food & style

  11. Julie Fordyce

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

  12. Pingback: Cumin-crusted oven fries — food & style

  13. Pingback: Tomato Frittata with Fresh Herbs — food & style

  14. Pingback: Sautéed haricots verts with baby red potatoes and lemon zest — food & style

  15. 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.

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

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

  18. Donna Ford

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

  19. Pingback: Grilled cheese sandwich with garlic confit and baby arugula — food & style

  20. Pingback: An elegant Easter Sunday brunch — food & style

  21. Pingback: Radish-top velouté and slow-roasted radish roots with fennel — food & style

  22. Pingback: Exquisite Poached Eggs with Shiitake Mushrooms | At Home with Kim Vallee Test

  23. Pingback: Style » Blog Archive » Exquisite Poached Eggs w Shitake Mushrooms

  24. Pingback: An elegant Easter Sunday brunch « food & style

  25. I love your blog

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

  27. 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!

  28. 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 and really enjoyed it.

  29. The flavor combinations here look so good!

  30. 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?

  31. 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?

  32. 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!

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

  34. 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.

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

Leave a Reply to Viviane Bauquet Farre Cancel

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.