Lemon and Bay Roasted Fingerling Potatoes

Lemon and Bay Roasted Fingerling Potatoes

You want to know what makes me incredibly happy? When I am having one of those uninspired in the kitchen kind of days and I wind up throwing something together that turns out to be a HUGE hit with my family.  You see, occasionally I have these days where I just can’t pull my act together when it comes to cooking. I stare aimlessly into the pantry awaiting inspiration for what seems like hours only to come up empty handed. Does this happen to you? It’s like writers block for cooks right? You just stand there waiting for the flood of inspiration to come and all you get is crickets chirping. So, last week when I was having one of those days I fought the urge to just call for takeout and decided to throw together a few small side dishes and have vegetable plates for dinner. The hit of the night were these lemon and bay roasted fingerling potatoes. This is really funny to me, because they took the least amount of effort on my part. Our kids ate them so fast that Todd and I barely had a chance to put any on our plates so for that very reason I knew that I had to share them here with all of you. 

Lemon and Bay Roasted Fingerling Potatoes


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Lemon and Bay Roasted Fingerling Potatoes

  • Author: Beard And Bonnet
  • Yield: 4 1x


  • 1 pound fingerling potatoes, washed well
  • 2 tablespoons olive oil
  • 1/2 teaspoon sweet paprika
  • 1 large lemon sliced into 1/4-inch rounds and seeds removed
  • 4 bay leaves
  • A generous sprinkling of kosher salt and freshly ground pepper to taste (Potatoes need lots of salt so don’t skimp!)


  1. Preheat the oven to 425°F. Combine all of the ingredients in a large roasting pan and toss to combine.
  2. Bake for 20-25 minutes until a knife slides easily into one of the largest potatoes — flipping them every 10 minutes or so to ensure the tops don’t burn.
  3. When the potatoes are tender remove the bay leaves and serve warm.

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Lemon and Bay Roasted Fingerling Potatoes


  1. Gina @ So Lets Hang Out November 18, 2013 at 11:29 am

    Oh yes. I am familiar with the blank stare into the cupboards. But, it looks like you nailed it with these here potatoes. I want to eat them immediately. Potatoes + Lemon = WIN.

    1. Meg November 18, 2013 at 7:26 pm

      Thanks Gina! I am so glad that I am not the only one that goes through spells like this. Haha!

  2. Sherrie | With Food + Love November 18, 2013 at 1:54 pm

    Yes, blank stare = unhappy husband + unhappy belly.

    Old Bay solves all problems, Old Bay for everyone.

    I will be sharing this, I want them in my belly now!


    1. Meg November 18, 2013 at 7:27 pm


      Is Old Bay a spice? I think I have heard of it before, but have never used it. I get the most gorgeous fresh bay leaves from Todd’s mom and I have been using those, but now you have my mind whirling with this Old Bay talk! 🙂

      1. Sherrie | With Food + Love November 19, 2013 at 10:31 am

        Oh nevermind me. That’s just the jetlag talking! I thought this said, Lemon + Old Bay, hahaha. Okay well either way they look freaking delish! XO SHERRIE

        I’ll be sharing these for sure!

        1. Meg November 19, 2013 at 11:59 am

          Haha! Well, now you have me wanting to try Old Bay so I am going to have to check that out for myself.

  3. Stacia November 19, 2013 at 9:53 am

    This looks simple and delicious – my favorite combination! Thanks for labeling it gluten free in the title, too. I tend to skip over a lot of recipes bloggers post because I’m worried I’ll fall in love and it won’t be GF. It’s a little thing, but I really appreciate it!

    1. Meg November 19, 2013 at 12:01 pm

      Thanks Stacia! Yes, I agree it can be daunting and frustrating when looking for recipes that aren’t labeled up front. All of the recipes on our site are gluten free so I hope you enjoy scrolling through the site knowing that everything is safe for you!


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