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Roasted Potatoes with Lemon and Capers

Flavorful roasted potato side dish with capers and lemon.

  • Total Time: 50 mins
  • Yield: 4-6 1x


Units Scale
  • Olive oil
  • 1 1/2 lbs. yellow or red potatoes, cut in half or quartered depending on size
  • juice of 1 lemon
  • zest of 1 lemon
  • 2 Tablespoons capers, drained and rinsed well
  • 2 green onions, sliced
  • 23 garlic cloves, roughly chopped
  • sea salt and freshly ground black pepper
  • handful fresh oregano leaves


  1. Preheat oven to 400 degrees F. Place the potatoes in an even layer in a roasting pan or casserole dish. Drizzle with a little olive oil and sprinkle liberally with sea salt and freshly ground pepper. Place in oven and roast for about 40 minutes, testing for doneness after about 30 minutes. Turn potatoes over halfway through roasting time, if desired. Remove from oven and keep warm.
  2. In a small skillet, add about 1 Tablespoon of olive oil and heat until shimmering. Add the green onions and cook until they start to soften, then add the garlic and cook for about 30 seconds. Next add the capers and lemon zest. Raise the heat a little bit so they sizzle and start to turn crispy, making sure to stir constantly so nothing burns. Immediately pour over the top of the potatoes and squeeze the lemon over the top. Season again with a little more sea salt and pepper and sprinkle with the fresh oregano. Serve hot.
  • Author: Lindsey Johnson
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Side
  • Cuisine: American