There’s absolutely no doubt left, y’all. Summer. Is. Here. I think the “feels like” today was 107 degrees. It’s the kind of weather in which I put deodorant in more places than usual (TMI?) and don’t want to stand over the stove if I can avoid it. Light and easy dishes are a must and this heat gives me plenty of inspiration. While grocery shopping a while back, I locked eyes with a cute little bag of baby potatoes comprised of red, yellow, and PURPLE varieties. *insert heart-eye emoji* Purple is and always has been my favorite color and since I can’t always find purple potatoes in my local grocery store, I knew I had to whip up something special: summery lemon garlic potatoes.
The result was this dish: crisp, bright, buttery potatoes perfect for this warm weather–especially because they’re made in the oven! Yes, that’s right. Coating the taters in a mix of oil and melted butter and not overcrowding the pan was key to getting them deliciously crispy in the oven. I have tested these a few times [and gobbled them up each time] to make sure they would be just right before sharing them with y’all. 🙂 These are great as a meal-prep component, dinner side dish, or to take to a cookout. I hope you’ll try them and let me know how they turn out for you. Check out photos of the process as well as the printable recipe card below.
Let me know your favorite color in the comments below. Thanks for reading!
Preheat oven to 375 degrees. Add all ingredients except for chives to a bowl and mix until potatoes are coated.
Spread potatoes out in one layer on a baking sheet and bake at 375 degrees for about 40 minutes.
Garnish with additional chive when serving.