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Lemon Herb Roasted Potatoes

Lemon Herb Roasted Potatoes

  • Author: Sarah
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These Lemon Herb Roasted Potatoes are crispy on the outside and tender on the inside, bursting with bright lemon flavor and aromatic herbs. Easy to prepare with simple pantry ingredients, they make a perfect family-friendly side dish that pairs well with grilled meats, roasted veggies, or hearty salads.

Ingredients

Scale

Potatoes

  • 1.5 pounds baby Yukon Gold or red potatoes, washed and quartered

Marinade

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced or crushed
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)
  • Salt, to taste (about 1 teaspoon)
  • Black pepper, to taste (about ½ teaspoon)

Instructions

  1. Preheat and Prep Potatoes: Preheat your oven to 425°F (220°C). Wash and quarter the baby potatoes to ensure even cooking and maximize surface area for crispiness.
  2. Mix the Marinade: In a large bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, parsley, salt, and black pepper to create a flavorful citrus-herb marinade.
  3. Toss Potatoes in Marinade: Add the quartered potatoes to the marinade bowl and toss thoroughly until each piece is well coated, ensuring the flavors fully infuse the potatoes.
  4. Roast the Potatoes: Spread the coated potatoes evenly on a baking sheet lined with parchment paper, leaving space so they roast rather than steam. Roast in the preheated oven for 25-30 minutes, flipping halfway through to brown and crisp evenly on all sides.
  5. Final Touches: Once golden and crispy, remove the potatoes from the oven. Sprinkle with additional fresh herbs and, if desired, a final squeeze of fresh lemon juice. Serve warm and enjoy the vibrant, herbaceous flavors.

Notes

  • Use uniform potato sizes by quartering similarly sized baby potatoes for even roasting.
  • Pat the potatoes dry after washing to help them get crispier during roasting.
  • Do not overcrowd the baking sheet to allow proper roasting and prevent steaming.
  • Use fresh herbs for the most vibrant flavor; dried herbs can be used but in smaller amounts.
  • Flip the potatoes halfway through roasting for even browning and crispiness.
  • Variations include adding crushed red pepper flakes for heat, tossing with Parmesan during last 5 minutes for a savory crust, or substituting sweet potatoes or different herbs for variety.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in an oven or skillet for best crispness.
  • Potatoes can be frozen by flash-freezing before transferring to freezer bags; thaw overnight before reheating.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 180 kcal
  • Sugar: 1 g
  • Sodium: 300 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: lemon herb roasted potatoes, roasted potatoes recipe, lemon potatoes, crispy roasted potatoes, easy side dish, gluten free side, herb roasted potatoes

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Find it online: https://paradisedishes.com/lemon-herb-roasted-potatoes/