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Lemon Fresh Potatoes & Squash

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Prep: 20 min. •  Cook: 10 min. •  Serves: 6


  • 16 oz. "2 bite" Tasteful Selections™ potatoes, quartered
  • 2 tbsp. fresh lemon juice; zest lemon before juicing
  • 2 tbsp. minced shallot or onion
  • 1 garlic clove, minced
  • 1 ¼ tsp. dried marjoram or dried basil, divided
  • Zest of one lemon
  • ⅛ c. plus 2 tbsp. extra-virgin olive oil
  • 1 tsp. salt
  • 1 zucchini squash, cut in ⅓-inch-thick slices
  • 1 yellow squash, cut in ⅓-inch-thick slices
  • ½ large red bell pepper, cut into 1-inch-wide strips


Preheat oven to 400-degrees. Place potatoes and salt in large saucepan, cover with water and boil until almost tender, about 12-15 minutes, being careful not to overcook the potatoes.

While potatoes are boiling, combine squash and bell pepper in large bowl; add remaining ⅛ teaspoon marjoram and 1 tablespoon oil. Sprinkle with salt and pepper; toss to coat. Arrange squash and pepper mixture in a single layer on baking sheet and bake 5-8 minutes until tender, turning at least once during cooking time.

Whisk lemon juice, shallot, garlic, 1 teaspoon marjoram and lemon peel in small bowl. Gradually whisk in ⅛ cup oil. Season with salt and pepper; set aside.

When potatoes are done, drain and transfer potatoes to medium bowl and add ⅛ teaspoon marjoram and 1 tablespoon oil; sprinkle with salt and pepper and toss to coat.

When vegetable medley is done, combine squash, peppers and potatoes in bowl and toss with oil and lemon juice mixture.

Serve warm.