Lemony Roast Potato Salad

My dad has always been one of the biggest cooking inspirations in my life. He’s the kind of guy who can look into a near empty fridge and, somehow, whip up an amazing dinner.

These lemony roasted potatoes were one of his go-tos. Of course, my version doesn’t hold a candle to his. He has the magic touch and everything tastes better from his kitchen, his hands. But, these are still pretty delicious. The key is marination and extra of everything.

I’ve found these potatoes also make a seriously to die for chilled potato salad, which is a perfect side or potluck kinda dish. Hope you love it!


For the potatoes:
2 lbs (900g) fingerling potatoes (about six medium-large) (I used these ones from spud.ca)
1/3 c. extra virgin olive oil
juice from two lemons
zest from two lemons
4-5 big garlic cloves (minced)
2 tsp. Himalayan salt
2 tsp. pepper

For the cabbage etc.:
1/2 purple cabbage (shredded finely)
scant 1/4 c. extra virgin olive oil
juice of one lemon
s&p (to taste)
handful micro-greens (I used pea shoots from my Urban Cultivator)
1 tbsp sesame seeds


  1. Slice your potatoes length-wise and place them in a big ziploc bag.
  2. Add all other ingredients to the ziploc bag and coat potatoes with the lemony, oily mixture. Place in fridge for minimum 30 minutes, maximum 24 hours.
  3. Roast your potatoes: preheat oven to 400F. Line a baking sheet with parchment and dump potatoes along with their marinade into the pan (I’ve found that roasting them without the marinade results in flavours that are much less pronounced).
  4. Roast for about 30-40 minutes, until golden and crispy-ish. Check them at the half-way mark – they might need a flip.
  5. Once cooked, remove from oven and let cook.
  6. Prepare the cabbage: using a mandolin, shred cabbage finely. Place in a large salad bowl and toss with evoo, lemon juice, s&p.
  7. Add your chilled potatoes and toss or leave as is. Garnish with microgreens and sesame seeds.

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