Photo: Jennifer Davick; Styling: Buffy Hargett
Prep Time
28 Mins
Other Time
40 Mins
Makes 6 to 8 servings

If you don't want to peel little potatoes, you can use larger peeled Yukons. Simply cut into large chunks, and bake as directed. Any leftover potatoes are great for potato salad the next day.

How to Make It

Step 1

Preheat oven to 400°. Cook olive oil and butter in a skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.

Step 2

Spread potatoes in a single layer in a 15- x 10-inch jelly-roll pan.

Step 3

Bake at 400° for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve potatoes immediately.

Ratings & Reviews


September 04, 2015
Made this with less lemon juice and I added garlic and it was soooooo good. Gonna make it again  today great recipe cat!! We love these.

101angelica's Review

April 23, 2013
These are sooooo good and a very impressive choice for feeding company.

AdrianaKincaid's Review

March 31, 2013
easy and delicious, instead of peeling potatoes i diced them and then put it all together, was a better choice for a brunch setting

fastfingers48's Review

January 08, 2012
The lemon juice in this recipe makes it a little too acidic...maybe some orange juice or some apple juice would reduce the bite... like the seasoning though

moniquekueker's Review

April 18, 2011

ogieann's Review

December 08, 2010
This is a simple dish with a lot of flavor, A different take on potatoes with the lemon.Loved it. Have made it several times.

scottiegirl's Review

April 19, 2010
Made with the red potatoes. To die for! (Had with the Oregano Green Beans in the same Southern Living issue- they were both winners and were incredible sides together!)