Super-Fast Lemon-Roasted Potatoes

Get ready for a quick and delicious dinner, as shown in the photo below! I made the easy Lemon-Mustard Sauce slightly before frying the snapper and steaming the broccoli as the Lemon-Roasted Potatoes crisped in the oven. The recipe for that sauce is immediately below this one. Check the Index under Sauces to find it, next time. In future, check under Side Dish: Potatoes to find this recipe, too. 

Lemon-Roasted Potatoes can take up to an hour in the oven. Using mini-potatoes, my convection oven recipe takes just a few minutes. Doubling or tripling this recipe won’t take much more ... these potatoes are truly super-fast! 

Super-Fast Lemon-Roasted Potatoes:

1-1/2 lb. (0.6 kg) mini-potatoes, halved but not peeled

3 tbsp. (45 mL) olive oil

1 lemon, juiced and zested

1/4 tsp. (1.25 mL) salt

Pinch oregano

Dash freshly ground black pepper

Preheat convection oven to 400 degrees F (200 degrees C). Lightly scrub mini-potatoes. Slice in half, leaving peel on. Precook about 2-1/2 min. in lightly salted water at a gentle boil. Drain well, blotting dry.

Place halved potatoes in medium bowl. Add olive oil, lemon juice, and zest, tossing to coat. Season with salt, oregano, and pepper; toss again.

Spread potatoes in single layer in roasting pan. In a convection oven, roast potatoes until tender and golden brown, turning occasionally, 12-to-15 min. Serves 2.

Super-Fast Lemon-Roasted Potatoes