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Lemon Maple Roasted Potatoes

RecipesAmanda Walter | Maple Alps3 Comments

Who else loves potatoes?

When I came back from my time in Europe, I could not eat potatoes for the longest time. I think I overdid it. When I finally got over, though, I remembered quite quickly why I used to love them! Potatoes are healthy, inexpensive, and tasty! Great source of vitamin C, potassium, B6, and are fat free (well, before you may choose to add any anyway)! Yay!

There are so many different ways to enjoy them too - hashed, scalloped, mashed, boiled, fried...you can have them for breakfast, lunch, or dinner. The possibilities are endless, really.

I am sharing a roasted variety today!

Lemon Maple Roasted Potatoes | www.maplealps.com

These tasty roasted potatoes are a great side to pretty much anything. I especially love them with marinated tofu steaks (sharing that recipe soon!) and some greenery. 

The best part is that they are so quick to bake, and are very tasty. After a long day at work, I certainly don't want to be slaving in the kitchen. These are also fantastic when you have last-minute guests. They seem fancy, but aren't!

They make the perfect holiday side - I bet gravy would be groovy on these little guys. If you go that route, you may want to double this recipe since this recipe is for a small batch.

Lemon Maple Roasted Potatoes | www.maplealps.com

This is just a simple, delicious way to enjoy some potatoes. I love using the mini ones and a variety so that it looks extra pretty, but you don't have to. You don't even have to slice them hasselback style if you are in a rush! Totally up to you. I used pink himalayan salt in mine, but you can use regular sea salt in yours. I kind of like the large grain texture, but you may not.

Enjoy it however you want to!

Lemon Maple Roasted Potatoes | www.maplealps.com

Lemon Maple Roasted Potatoes
Serves 4 as a Side

24 oz. small potatoes (I used a variety to get the different colours) 

1 TBSP maple syrup

Juice from half a lemon

4 cloves garlic

½ -1 tsp pink himalayan salt or sea salt

1 TBSP olive oil

1 tsp fresh or dried parsley

 

1) Preheat the oven to 425 degrees F.

2) Wash potatoes and prepare them hasselback style - slicing the potato but leaving the bottom in tact (you don't have to, but I like to because the flavour really gets infused into them that way!)

3) Place potatoes in a medium sized bowl, and add olive oil, maple syrup, garlic, lemon juice and salt, mixing well until the potatoes are well coated.

4) Spread potatoes on a prepared baking sheet and bake for 30 minutes, or until tender all the way through.

5) Once potatoes are cooked, mix in the parsley and serve.

 

How do you like your potatoes?