Roasted Potatoes with Preserved Lemon, Garlic, and Chiles

potatoes preserved lemons garlic chiles
Photo: Johnny Miller
Prep Time:
25 mins
Total Time:
1 hrs

Salty, tangy preserved lemon plays two parts here: it's roasted on the same pan as the potatoes, along with garlic, jalapenos, and red onion, and it's used to amp up the parsley-and-mint salad that's sprinkled on just before serving.


  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

  • cup plus 1 teaspoon extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 1 large or 2 small jalapenos, sliced into ⅛-inch rounds (about ¼ cup), seeds removed if less heat desired

  • 1 tablespoon finely chopped garlic (from 2 to 3 cloves)

  • ½ small red onion, thinly sliced (½ cup)

  • 1 Sarah's Preserved Lemons, chopped (½ cup)

  • ¾ cup packed parsley leaves (flat leaf, curly leaf, or a combination)

  • ¼ cup packed fresh mint leaves

  • 1 teaspoon fresh lemon juice


  1. Place potatoes in a large pot; cover with water by 2 inches. Bring to a boil, then reduce heat and simmer until just tender when pierced with the tip of a knife, 5 to 6 minutes. Drain and pat dry.

  2. Preheat oven to 425 degrees. Toss potatoes with 1/3 cup oil on a rimmed baking sheet, season with salt, and roast, tossing occasionally, until golden brown and crisp, about 40 minutes. Add jalapenos, garlic, onion, and 7 tablespoons preserved lemon. Cook, tossing once, until onion and jalapenos are softened, about 8 minutes. Season with salt.

  3. Meanwhile, toss parsley, mint, and lemon juice with remaining 1 teaspoon oil and remaining 1 tablespoon preserved lemon. Season with salt and pepper. Serve potatoes warm or at room temperature, with herb salad sprinkled over top.

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