Best Lemon Lime Roasted Red Potatoes Recipes

Lemon & Lime Roasted Red Potatoes image

Provided by Baby Kato

Categories Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

6 large red potatoes, peeled and halved
1 large sweet onion, cut into 2-inch wedges
3 garlic cloves, minced
2 large shallots, thinly sliced
2 teaspoons dried sweet basil leaves
3/4 teaspoon dried coriander
1 1/2 teaspoons coarse sea salt
1/2-1 1/2 teaspoon cayenne pepper
1/4 cup dry white wine
1 large lemon, juice of
1/2 lime, juice of
1 -2 cup water
1/4 cup olive oil

Steps:

Peel and halve potates, cut sweet onion into wedges, mince garlic and slice shallots.
Mix potatoes, onion, garlic, shallots, dried basil, coriander, sea salt and cayenne pepper together.
Mix well and add to glass pan.
Juice 1 lemon and 1/2 of a lime, add to water, slowly mix in olive oil.
Next add the white wine to the liquid mixture.
Pour liquid mixture over potatoes, cover and marinate in fridge for 30 minutes.
Bake in a preheated 400 degree oven for 80 minutes.
Turn potates frequently while cooking to keep from burning.
If potatoes start to dry out too quickly add more water as required.
The potatoes are ready when they are fork tender and crispy.

Lemon & Lime Roasted Red Potatoes image

Provided by Baby Kato

Categories Potatoes

Time 1h35m

Number Of Ingredients 13

6 large red potatoes, peeled and halved
1 large sweet onion, cut into 2-inch wedges
3 clove garlic, minced
2 large shallots, thinly sliced
2 tsp dried sweet basil leaves
3/4 tsp dried coriander
1 1/2 tsp coarse sea salt
1/2-1 1/2 tsp cayenne pepper (to suit your tastebuds)
1/4 c dry white wine
1 large lemon, juice of
1/2 lime, juice of
1 - 2 c water
1/4 c olive oil

Steps:

1. Peel and halve potatoes, cut sweet onion into wedges, mince garlic and slice shallots.
2. Put potatoes, onion, garlic, shallots, dried basil, coriander, sea salt, and cayenne pepper in a bowl.
3. Mix well.
4. Add to glass pan.
5. Juice 1 lemon and 1/2 of a lime and add to water. Slowly mix in olive oil.
6. Next add the white wine to the liquid mixture.
7. Pour liquid mixture over potatoes, cover and marinate in fridge for 30 minutes.
8. Bake in a preheated 400 degree oven for 80 minutes.
9. Turn potatoes frequently while cooking to keep from burning. If potatoes start to dry out too quickly add more water as required. The potatoes are ready when they are fork tender and crispy.