Oven-Roasted Lemon Parsley Potatoes (V/GF)

Super simple, 7-ingredient, side dish recipe this week. I hope you enjoy it!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.



1.5- 2 pounds Small Red Potatoes, quartered

1/2 Lemon, juiced

2 Tablespoons Vegan Mayonnaise

2 Tablespoons Extra Virgin Olive Oil

1/2 Teaspoon Sea Salt

1/8 Teaspoon Ground Black Pepper

2 Tablespoons Fresh Parsley, chopped


  1. Preheat oven to 375°F
  2. In a large bowl, whisk lemon juice, vegan mayonnaise, olive oil, salt, and pepper together until smooth and creamy.
  3. Add in potatoes and fresh chopped parsley, toss to coat.
  4. Transfer to a 7″ X 11″ glass baking dish.
  5. Bake at 375°F 30 minutes or until fork tender.
  6. Garnish with chopped parsley, salt, black pepper, or lemon juice, if desired.

Serves: 4        Prep Time: 10-15 Minutes       Cook Time: 30 Minutes








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