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15 minutes
30 minutes
45 minutes
- 1.5 pounds fingerling potatoes
- 1 small lemon, juiced
- 2 teaspoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- Preheat your oven to a toasty 425 degrees F (220 degrees C).
- Cleanse the potatoes and gently dry them. Halve any unusually large potatoes to ensure uniform size (no larger than 1/2 of a ping pong ball). Place them in a metal baking pan.
- Combine the lemon juice and olive oil, then generously drizzle over the potatoes. Sprinkle with garlic powder and salt, toss to coat evenly, and spread out in the pan.
- Bake in the preheated oven for 20 minutes, then stir and continue baking until tender, for an additional 10 minutes.
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