Lemon Roasted Potatoes
These lemon roasted potatoes are made extra-special with very little effort, thanks to crushed garlic, lemon juice, herbs, and olive oil. For when you want to level up your roasted potatoes, but aren’t game for anything too wild.
I roast vegetables constantly. In part because of how easy it is, but also because I love how the technique makes everything super tender, golden, and crisp-edged. My go-to move is a quick toss with olive oil, salt, and often some nutritional yeast. Other times I go for something a bit more special, like today’s recipe. These are the kind of roasted potatoes to bake when you want them to be memorable. The potatoes roast up golden and crisp-edged alongside plenty of garlic, lemon, herbs, and olive oil. As everything roasts together, the lemon mellows and cooks down, working its way into the potatoes and garlic.
What To Serve with Lemon Roasted Potatoes
- Sheet Pan Frittata
- Tofu Scramble
- Grillable Tofu Burgers
- Baked Cabbage Sliders
- Baked Quinoa Patties
- Pan-Fried Tempeh Ponzu Balls
- Lentils with Wine-Glazed Vegetables
You can see the potatoes I like to use up above. I like small, waxy, new potatoes - the smaller the better, ideally smaller than a ping pong ball. And on the citrus front, I'll grab Meyer lemons over regular ones, although I wouldn't get hung up on it. Whatever lemons you have are fine. Or if you want to get wild, swap a bit of fresh orange juice for one of the lemons.
One more tip: avoid crowding the pan - it will help you get the best color on your potatoes. And give the bottoms plenty of time to get nice and golden before tossing them with a spatula for the first time, you want to let that color get going and really develop.
Lemon Roasted Potato Variations
In case you want them to be a bit extra, or want to take them in a slightly different direction.
- Olives & feta: add chopped, pitted, oil-cured black olives and a bit of crumbled sheep’s milk feta cheese.
- Pesto: dollop with homemade pesto - basil, potatoes, and lemon is perfection.
- Parmesan: keep it simple and finish with a dusting of freshly grated Parmesan.
- Chili crisp: I can’t help putting a little bowl of this homemade chili crisp on the table when potatoes like these are coming out of the oven.
- Labneh: add a couple dollops on the platter just before serving.
- Scallion and sesame: finish with lots of chopped scallions, toasted sesame seeds, and a small drizzle of toasted sesame oil after the potatoes come out of the oven.
More Roasted Vegetable Recipes
- Moroccan Roasted Vegetables
- Roasted Broccoli
- Roasted Cauliflower with Tahini
- Roasted Delicata Squash
- Farro with Roasted Butternut Squash
- Orzo Pasta with Roasted Vegetables
- Roasted Cherry Tomatoes
- Cauliflower Caponata
More Potato Recipes
- Perfect Creamy Mashed Potatoes
- Crispy Paprika Oven Fries
- Potato Gratin with Tomatoes and Spices
- Lori’s Smashed Skillet Potatoes
- Potato Chowder with Miso Broth
- Perfect Baked Potatoes
- all potato recipes
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Lemon Roasted Potatoes
I like to use small, waxy potatoes here. For example, Yukon Golds, fingerlings, Purple Majesty, new potatoes, etc. And for the lemon component, I’ll reach for Meyer lemons when I have them, but standard Eureka lemons are great too.
- 1 1/2 pounds small, waxy potatoes
- 5 medium garlic cloves
- 2 lemons, quartered
- 1/2 teaspoon fine grain sea salt
- 1/4 cup extra virgin olive oil
- 4-5 medium sprigs of rosemary and/or thyme
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Heat your oven to 375°F with a rack in the center.
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Slice the potatoes into bite-sized pieces. For smallish potatoes I typically cut them in half, if they’re larger, I quarter them. Arrange them on your largest sheet pan, preferably without crowding them too much.
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Smash the garlic and add it to the pan. Squeeze the juice from each lemon quarter through a strainer over the potatoes. Add the lemon skins to the pan. Sprinkle everything with the salt, then drizzle with the olive oil. Toss well, add the herbs, and give everything one more toss.
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Bake for about 45 minutes, giving the potatoes their first toss after about 25 minutes, or once they’ve started to brown where they’re touching the pan. Toss once or twice as needed until they’re done. They should have beautifully tender interiors and golden, crisped edges. I typically serve everything, and pick around the lemon peels and herbs, but you can remove those before serving if you like. Serve hot.
Serves 6.
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