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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