Winter Lemon Roasted Potatoes

Snow is here and grey days ensue!  I don’t know about you, but I enjoy a little brightening in my house wherever I can.  Curtains open, citrus scents in the diffuser, gentle music in the background… that is sure to boost my mood on those dark winter days.  But did you know you can also incorporate this uplifting quality in to your food?

Winter foods are heavy and dense, and with good reason.  They help ground us, nourish us, and give us sustenance.  In days where we only had seasonal eats to enjoy, roots and tubers were one of the more abundant options.  Other food and nutrients were scarce, so we needed things that had density to keep us going.  Though we do enjoy a wider variety of foods than just the seasonal ones, potatoes, winter squashes, and yams or sweet potatoes are common staples on the table in our winter household.  Full of vitamins, minerals, fiber, and antioxidants, these foods can help provide energy, strengthen immune system, and maintain healthy digestion.

So I decided to share a favorite recipe of mine that combines the seasonality of potatoes with the brightness of lemons (a winter fruit, by the way!) and a splash of my favorite Ayurvedic herbs.  What is Ayurveda you ask?  If you aren’t familiar with it, watch for an upcoming post where I talk about Ayurveda and its health benefits.  Ayurveda is a beautiful ancient science of wellness through balance.  Balance with nature, balance with movement and breath, and balance with foods and herbs.  Check it out!

And even if you’re not interested in Ayurveda, you can still enjoy this lovely dish and know that the ingredients are supporting your body in health and wellbeing.


1 lb. potatoes, washed and quartered
1-2 shallots, diced
1-2 cloves garlic, diced
1-2T. avocado oil or ghee
1 lemon, juiced and zested
1 bunch parsley, cilantro, and dill, washed, destemmed, and chopped
1/2t. cumin seeds, fennel seeds, and coriander seeds, freshly ground
1/2t. turmeric powder
sea salt and black pepper, to taste


To begin, steam your potatoes until cooked, about 10 minutes.  Remove from steamer and drain.

While the potatoes are cooking, prepare your seasonings.  Zest and juice the lemon; wash, stem and chop the herbs; dice the shallot and garlic; and grind the cumin, fennel and coriander seeds.  Set aside.

In a medium to large sized skillet, warm your avocado oil or ghee over medium heat.  Add your shallots and sauté for 3-5 minutes, until fragrant.  Add your potatoes, turmeric, and freshly ground seeds and allow to cook for 15-20 minutes, or until you see them crisp and turn golden brown.

Once they are done, add the diced garlic and freshly chopped herbs and turn the heat off.  Toss the potatoes with the garlic and fresh herbs and allow them to slightly cook and become fragrant.  Remove from the pan and serve immediately!

Comments are closed.