Eat Without

Lemon Potatoes

Source: USDA Center for Nutrition Policy and Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Potatoes are cut and coated with a blend of lemon juice, garlic, and oil and then baked until flaky and golden brown. Brush potatoes with remaining lemon mixture and serve warm.

Makes
4 Servings

Ingredients

  • 3 medium potatoes
  • 1 lemon, juiced (about 1/4 cup)
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil

Directions

  1. Heat the oven to 375 °F.
  2. Combine lemon juice, garlic clove, and oil. Set aside 1 tablespoon.
  3. Peel the potatoes and cut into 1-inch pieces.
  4. Pour the lemon juice mixture in a casserole dish or small baking pan to coat the bottom of the dish.
  5. Place the potatoes in the baking dish and coat with the lemon juice mixture.
  6. Bake about 30 minutes, until potatoes are tender.
  7. After removing from the oven, brush the remaining lemon juice mixture on the potatoes. Serve warm.

Notes

Learn more about: Potatoes Lemons Garlic

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.