Lemon Roasted Potatoes
These lemon roasted potatoes are crispy, zesty, and full of flavor, making them the ultimate side dish for any meal. With a simple blend of olive oil, fresh lemon juice, garlic, and herbs, they’re wholesome, easy to prepare, and always a crowd-pleaser.
Equipment
- 1 large rimmed baking sheet (18 × 13-inch, light-colored preferred)
- 1 Mixing Bowl
- 1 sharp chef’s knife
- 1 Cutting board
- 1 garlic press or fine grater
- 1 measuring cup
- Measuring spoons set (1 Tbsp, 1 tsp, ½ tsp, etc.)
- Non-stick cooking spray
Ingredients
- 2 ½ lbs Yukon Gold potatoes cut into 1-inch cubes
- ⅓ cup olive oil
- 1 ½ tsp dried oregano or substitute dill or basil
- 1 tsp salt or to taste
- ½ tsp freshly ground black pepper
- ¼ cup fresh lemon juice
- 1 Tbsp fresh garlic finely minced
- 3 Tbsp fresh parsley finely chopped
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C) so it has time to reach full heat by the time the potatoes are ready. Line a large rimmed baking sheet, preferably light-colored to prevent over-browning, with non-stick cooking spray or a thin layer of parchment paper. This prevents sticking and encourages even crisping while also making cleanup easier.
- Wash and Cut the Potatoes: Rinse the Yukon Gold potatoes thoroughly under cool running water to remove any dirt. Leave the skins on for extra flavor and fiber, but scrub them well. Using a sharp chef’s knife, cut the potatoes into even 1-inch cubes. Consistency in size is very important here because evenly sized pieces will roast at the same rate, ensuring every bite is tender on the inside and golden on the outside.
- Season the Potatoes Generously: Transfer the potato pieces to the center of the prepared baking sheet. Drizzle them with olive oil, making sure each piece gets some coverage to promote browning. Sprinkle over dried oregano, salt, and freshly ground black pepper. Toss the potatoes directly on the sheet pan using clean hands or a spatula until every piece is well coated in the oil and seasonings. The thin layer of oil not only adds flavor but also helps the herbs and spices cling to the potatoes as they roast.
- Spread Into an Even Layer: Once coated, spread the potatoes across the baking sheet in a single layer, leaving small gaps between them. Overcrowding will cause steaming instead of roasting, so it’s better to give them room to breathe. Arranging them cut-side down on the sheet also increases surface contact, giving you maximum crisping and browning.
- Begin the First Roast: Place the baking sheet in the preheated oven and roast the potatoes for about 30 to 35 minutes. Halfway through, use a spatula to carefully flip and turn the potatoes. This step ensures that they brown evenly on all sides and prevents sticking. At this point, the potatoes should be starting to soften in the center while developing a light golden color on the edges.
- Infuse with Lemon and Garlic: Remove the baking sheet from the oven after the first roast. Use the spatula to gently push the potatoes back toward the center of the pan. Drizzle the freshly squeezed lemon juice evenly over them, then sprinkle on the minced garlic. Toss everything well so that the citrus and garlic flavors coat each piece of potato. Spreading them back into an even layer ensures the flavors roast into the potatoes instead of pooling in one spot.
- Finish the Roasting Process: Return the baking sheet to the oven for another 10 minutes of roasting. This second round allows the lemon juice to caramelize slightly, the garlic to mellow and become fragrant, and the potatoes to finish cooking through. By the end of this step, the potatoes should be fork-tender on the inside with golden-brown, crisped edges that are lightly infused with zesty lemon flavor.
- Garnish and Serve Immediately: Once roasted to perfection, remove the potatoes from the oven and let them rest for just a minute to cool slightly. Sprinkle over the freshly chopped parsley for a vibrant, herbaceous finish that balances the richness of the olive oil and the brightness of the lemon. Transfer the potatoes to a serving bowl or dish, and serve them while warm and crisp, ideally straight from the oven when their texture is at its best.
Notes
- Yukon Gold potatoes are ideal for roasting due to their creamy interior and ability to hold shape; red potatoes or russets can be substituted with slight texture differences.
- Fresh lemon juice adds bright, vibrant flavor—avoid using bottled lemon juice if possible for the best taste.
- Olive oil not only promotes even browning and crispiness but also contributes heart-healthy fats.
- Cutting potatoes into uniform 1-inch pieces ensures they cook evenly and prevents some pieces from overcooking while others remain underdone.
- Arranging potatoes in a single layer with space between pieces encourages maximum crisping and avoids steaming.
- Tossing the potatoes halfway through roasting promotes even color, texture, and flavor distribution.
- Adding garlic and lemon juice in the last 10 minutes of roasting preserves their fresh, zesty flavor without becoming bitter.
- Finishing with fresh parsley enhances both flavor and visual appeal, giving the dish a restaurant-quality touch.
- This side dish is versatile and pairs well with chicken, beef, seafood, or vegetarian meals.
- Perfect for meal prep: roasted potatoes can be refrigerated and quickly reheated for weekday lunches or dinners.
