Fridge Friend recipes
Baked Lemon Potatoes with Tomatoes recipe
Crisp-edged potatoes baked with sweet tomatoes and a lively lemon finish for a simple, crowd-pleasing side or light meal.
40 min · Easy · Greek-inspired Jump to method
Ingredients
- 600g Potatoes
- 250g Tomatoes
- 1 Lemon
- 2 tbsp Oil
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 196 kcal |
| Protein | 3.4 g |
| Carbohydrates | 31.5 g |
| Fat | 7.1 g |
| Saturated fat | 1 g |
| Fibre | 3.8 g |
| Sugar | 2.5 g |
| Sodium | 150 mg |
Why this works
A simple, moderately energy-dense side dish with mostly complex carbohydrate from potatoes, some vitamin C from lemon and tomatoes, and a moderate amount of unsaturated fat from oil.
Vitamin C. Lemon and tomatoes contribute vitamin C, which supports immune function and helps with iron absorption.
Potassium. Potatoes provide potassium, an important mineral for normal blood pressure and muscle function.
Sodium caution. Salt added to taste can quickly raise the sodium content, so the final level depends heavily on how much is used.
Method
- Preheat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7).
- Cut the potatoes into wedges and halve the tomatoes.
- Toss everything with oil, salt, black pepper and lemon juice.
- Spread out on a baking tray and roast for 30–35 minutes, turning halfway, until golden and tender.
- Serve immediately with extra lemon if you like.
Other Lemon Recipes
Creamy Potato and Tomato Bake
55 min · Soft potatoes and juicy tomatoes are baked together in a comforting, golden gratin-style dish with a fresh lemon lift.
Roasted Root Vegetable Traybake with Lemon
45 min · A vibrant roasted traybake of carrots, tomatoes, potatoes and peppers finished with bright lemon for a simple, satisfying dish.
Tomato, Pepper and Potato Stew
50 min · A rustic, vegetable-packed stew with potatoes, tomatoes and peppers simmered until rich and comforting, brightened with lemon at the end.
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