When I did my first Whole30 in 2012, white potatoes were off limits. Due to me being a carb lover, I started eating a lot of sweet potatoes and plantains. And while those are fine and dandy, I am really glad that all potatoes are now compliant on the Whole30 program.
These Roasted Lemon and Thyme Potatoes are the perfect side dish for any meal, whether you are doing a Whole30 or not! They seem very fancy schmancy but the are actually easy peasy lemon squeezy!
Ingredients
- 1 lb Fingerling potatoes, halved lengthwise
- 2 tbsp of olive oil
- 1 tsp dried thyme
- Juice from half a lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees
- Add finglerling potatoes to baking sheet and drizzle olive oil, lemon juice, thyme, and salt and pepper over the potatoes. Use your hands to massage the potatoes to make sure all of the potatoes are equally coated with seasoning. Next, place potatoes flesh side down on the pan before putting in oven.
- Add potatoes to oven and bake until potatoes are crispy on the outside and soft on the inside, about 25 to 30 minutes.
