Go Back
- 2 pounds baby potatoes - 3 tablespoons olive oil - Zest and juice of 1 large lemon - 3 cloves garlic, minced - 2 teaspoons fresh rosemary - 2 teaspoons fresh thyme - Salt and pepper to taste - Fresh parsley for garnish In this recipe, baby potatoes are key. Their small size ensures they cook evenly and get nice and crispy. The olive oil helps them brown and adds flavor. The zest and juice of the lemon give a bright, fresh taste. Garlic adds depth, while rosemary and thyme provide earthy notes. Salt and pepper enhance everything. Finally, fresh parsley adds a pop of color and freshness when you serve. - Parmesan cheese - Red pepper flakes - Other herbs (oregano, basil) You can also customize these potatoes. Adding Parmesan gives a cheesy twist. Red pepper flakes can spice things up. Other herbs like oregano or basil can change the flavor profile. Mix and match to find your favorite! - Preheat the oven to 400°F (200°C). - Prepare the potatoes by halving them. Start by preheating your oven. This step is key to getting nice, crispy edges on your potatoes. While the oven heats, take your baby potatoes and cut them in half. This will help them cook evenly. - Combine olive oil, lemon zest and juice, garlic, herbs, salt, and pepper. - Toss potatoes in the mixture until fully coated. In a big bowl, mix together olive oil, lemon zest, and lemon juice. Add the minced garlic, chopped rosemary, and thyme. Don't forget to add salt and pepper! Stir well. Next, toss the halved potatoes in this mixture. Make sure every piece is coated. This is where the magic happens! - Spread seasoned potatoes on a baking sheet. - Roast for 25-30 minutes, turning halfway through. Now it's time to roast! Spread the seasoned potatoes out on a baking sheet. Try to keep them in a single layer. This will help them roast evenly. Pop them into the oven and let them roast for 25-30 minutes. Halfway through, give them a turn to ensure they become golden and crispy on all sides. Enjoy the wonderful aroma as they cook! For crispy lemon herb roasted potatoes, keep these tips in mind: - Cut potatoes evenly: Halving baby potatoes ensures they cook at the same rate. - Use high heat: Roasting at 400°F (200°C) helps create a crispy outside. - Don’t overcrowd the pan: Give the potatoes room to breathe for even browning. - Turn halfway through: This step lets all sides crisp up nicely. Position your baking sheet in the center of the oven for the best air flow. To boost flavor, consider these suggestions: - Add more herbs: Try dill, oregano, or basil for new tastes. - Spice it up: Red pepper flakes add a nice kick. - Use fresh herbs: Fresh rosemary and thyme give the best flavor. Dried herbs lack the same punch. Experiment with combinations to discover your favorite mix. Lemon herb roasted potatoes pair well with many dishes: - Serve with grilled chicken: The tangy lemon complements the meat nicely. - Pair with fish: The fresh flavors enhance the taste of salmon or tilapia. - Add a salad: A crisp green salad balances the meal. For garnishing, sprinkle fresh parsley on top. It adds color and freshness to your dish. {{image_2}} You can change the taste by using different herbs. Tarragon adds a sweet flavor. Dill gives a fresh taste. You can also make mini lemon herb potatoes. These bite-sized pieces are perfect for parties or snacks. To make this dish vegan-friendly, just skip any dairy. The olive oil and lemon juice provide good flavor. For gluten-free options, rest easy. This recipe is already gluten-free. You can enjoy it without worry. Mix in seasonal veggies for a colorful roast. Carrots, bell peppers, or zucchini work great. You can also add citrus fruits. Oranges or limes add a nice twist. The zest really brightens up the dish and makes it special. To store your lemon herb roasted potatoes, let them cool first. Place them in an airtight container. This helps keep the potatoes fresh. You can store them in the fridge for up to 3 days. To reheat, use the oven for best results. Preheat it to 350°F (175°C). Spread the potatoes on a baking sheet. Heat for about 10-15 minutes until warm. You can also use a microwave, but the texture may change. If potatoes smell sour or look shriveled, it’s best to toss them out. Yes, you can freeze lemon herb roasted potatoes! To do this, let them cool completely. Place them in a freezer-safe bag. Remove as much air as possible. You can freeze them for up to 2 months. When you’re ready to eat, thaw them overnight in the fridge. Reheat in the oven for a crispy finish. Roast lemon herb potatoes at 400°F (200°C) for 25-30 minutes. This time gives you a nice golden color. Turn the potatoes halfway through for even cooking. Check for tenderness with a fork. They should be soft inside and crisp outside. Yes, you can use regular potatoes. Larger potatoes need more prep. Cut them into smaller pieces, about 1 to 2 inches wide. This helps them cook evenly. Cook them for the same 25-30 minutes, but check for doneness. Adjust the time if needed. To add heat, include red pepper flakes in the mix. Start with 1 teaspoon and adjust to your taste. You can also toss in some diced jalapeños. They will bring a nice kick. If you want more flavor, try adding hot sauce. In this post, I shared a simple recipe for lemon herb roasted potatoes. You learned about essential ingredients and step-by-step instructions to prepare them. We also covered tips for perfect texture and flavor boosts with herbs. Lastly, I discussed storage and variations for diets and tastes. These potatoes can elevate any meal. You can customize them to fit your needs. Enjoy experimenting with this tasty dish!

Lemon Herb Roasted Potatoes

Elevate your dinner with these zesty lemon herb roasted potatoes! This easy recipe combines tender baby potatoes, fresh garlic, and fragrant herbs for a delicious side dish everyone will love. Ready in just 40 minutes, it's perfect for weeknight meals or special occasions. Click to explore the full recipe and learn how to make this tasty dish a highlight of your table. Don’t miss out on this flavorful addition to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 pounds baby potatoes, halved

3 tablespoons olive oil

Zest and juice of 1 large lemon

3 cloves garlic, minced

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh thyme, chopped

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the halved baby potatoes, olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, and thyme.

      Season the mixture with salt and pepper to taste. Toss everything together until the potatoes are evenly coated with the herb and lemon mixture.

        Spread the seasoned potatoes evenly on a baking sheet lined with parchment paper.

          Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crisp on the outside, turning once halfway through cooking.

            Once done, remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4