Skip to main content

Lemon-Roasted Fingerling Potatoes

Are you tired of that same old dish of mashed potatoes?  If so, here’s a recipe to shake them up! 

Potatoes are an absolute favorite around this house and I’ve prepared them a multitude of ways; however, I have never had them with lemons that I can remember until coming upon this recipe.  

The lemon transforms the potatoes into a tangy vegetable.  And using fingerling potatoes takes the recipe from being great to being perfect, I think.  

There are several varieties of  fingerling potatoes.  They are a heritage family of potatoes growing smaller than conventional potatoes. 

They are elongated, sort of knobby, making them finger-like shaped and great for roasting, broiling, grilling, or boiled; however you like your potatoes. 

Fingerlings come in a wide array of textures and colors, waxy and white or  starchy and red, yellow, purple or blue...

Lemon-Roasted Fingerling Potatoes


3 tablespoons olive oil
1½ tablespoons butter
3 cloves garlic, chopped
3 pounds fingerling potatoes
¼ cup lemon juice
4 teaspoons fresh thyme, chopped fine
¾ teaspoon salt
½ teaspoon pepper


Preheat oven to 400 degrees.
Add olive oil and butter to skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown.
Add garlic, stirring well and cooking for a minute or less.
Place potatoes in skillet, tossing gently to coat.
Spread potatoes in a single layer on a baking pan.
Bake at 400 degrees for 45 minutes or until potatoes are golden brown and tender, stirring twice.
Transfer to a large serving bowl.
Combine with lemon juice, chopped fresh thyme, salt and pepper until well coated.
Serve immediately.

Try them, their flavor is spectacular!


  1. It sounds like a great way to cook potatoes; I will definitely try it...Your site is wonderful, it's very kind and giving of you to share your recipes...Happy Easter.

  2. wow wat a great recipe, i just love it!!!

  3. I've got to run out and buy potatoes now. Wishes to you and your family for a blessed Easter.

  4. Potatos are favoutive around here too!! And your potatos look so yammy, I will try this recipe!

  5. These sound so yummy! I would like them but my hubby prob wouldn't:( He hates lemon!

  6. Jacqueline, thank you! Hope you have a wonderful Happy Easter!

    Aruna, thanks for stopping by!

    Buttercup, go for them! Happy blessed Easter to you and yours!

    Zia Elle, glad you like the potatoes also. Thanks!

    Holly, I know what you mean! Thanks for the visit!

  7. Hi Pam, thanks for stopping by my blog.

    This recipe looks so delish. I love lemon and potatoes, both of them together are a match made in heaven. Thanks for post posting your recipe I have to try this one out. Happy Easter!!!

  8. I roast veggies at least 3x a week for my solo suppers. Those fingerlings are hard to beat! Rutabaga, garlic cloves, cauliflower, broccoli, carrots, sweet potatoes,onion, leeks, green pepper are some of the veggies I roast.
    The flavors are so different, aren't they, and love the crispiness they get.

  9. Oh my, I can smell them clear over here!

  10. Another great potato recpie! Have to try this one as well :)))

  11. Cake Diva, is is! I hope you give it a try! Happy Easter to you!

    Kathleen, great! Thanks for stopping by!

    corgidogmama, I do too. Roasting them is much better and love cauliflower that way also. I've never had roasted rutabaga though and will have to try that one! Here's wishing you a wonderful Easter!

    Brian, it's amazing how great the internet is to deliver the aromas, now if we could only sample!

    Ami, thanks! Love those potatoes about any way they are prepared!

  12. Oh Pam, these look simply delicious! Great recipe!

  13. I love your Julia quote... I seem to be making a collection of them for inspiration on my desktop. Those potatoes look great... glad I stopped by!

  14. I love what you did with the fingerlings. Kudos.

  15. What a nice touch to add lemon to fingerlings; love those little gems; thank you for another great idea.

  16. These are great! I bet they are so perfect with a roast!

  17. Truth be told, I love potatoes (practically prepared any way) over cake. I strange is that? I have an unhealthy addiction to them and they were the main cause of my gaining so much weight during my first pregnancy. It took forever to get my weight back down. I think lemon with potatoes is a marriage made in heaven and those fingerlings look absolutely yummy!

  18. Lemon? What a wonderful idea! I have both lemons and a small bag of new potatoes.... I love new potato season...

  19. I did try making these once, but my girls didn't like the lemon flavor in them. Will have to try again some night when it is just Dude and I :)

  20. I love fingerling potatoes - to me they look so fancy. I was never a big lemon lover, but lately I find that a little lemon juice really jazzes up a lot of recipes!

  21. These look delicious, we just saw some great fingerlings at the Farmer's Market. Must try this soon. Yummy!!

  22. My Little Space, thank you! Have a good day!

    lostpastremembered, glad you like the Julia quote. She was quite a gal and certainly said and did it her way!

    Sweet and Savory, thanks! I think they're great just because of their size.

    Sage, you're welcome! The lemon touch sets them off just right!

    Foodycat, you got it! They're great with about any roast!

    Cakebrain, I'm with you there! I would take them over sweets any day and I just don't know when to stop eating them, unfortunately! Great with you for getting your weight back down after your pregnancy!

    katiez, yes! Love new potatoes and I make them a variety of ways. Love potatoes!!!

    tamilyn, hope you try them for Dude and you! My kids would've probably agree with yours way back when!

    Karen, the lemon works; it's not really a strong taste in this. It adds just a little zing!

    Dee, let me know if you try them and how you like them!

    SnoWhite, thank you! I'm happy you stopped by!

  23. This is what I want for dinner tonight!

  24. Lindsey Frances, hope you tried it and like it! Thanks for the visit!


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews