Lemon Herb Roasted Potatoes Recipe
This Lemon Herb Roasted Potatoes Recipe delivers perfectly crispy golden edges and fluffy centers tossed with fresh rosemary, thyme, garlic, and bright lemon zest. An easy, flavourful side dish that pairs beautifully with chicken, seafood, steak, or vegetarian mains.
Ingredients
- 2 pounds 900g baby Yukon Gold or red potatoes, halved
- 3 tablespoons extra-virgin olive oil
- 1½ teaspoons kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder or 3 cloves fresh garlic, minced
- 1 teaspoon onion powder optional
- 2 teaspoons fresh rosemary finely chopped (or 1 teaspoon dried)
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley for garnish
- 1 tablespoon unsalted butter optional, for finishing
- Optional Add-Ins:
- ½ teaspoon red pepper flakes for heat
- ¼ cup grated Parmesan cheese for crispy topping
- ½ teaspoon smoked paprika
Instructions
Step 1: Preheat the Oven
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
Step 2: Prepare the Potatoes
- Wash and thoroughly dry the potatoes. Cut into evenly sized halves (or quarters if larger) to ensure even roasting.
Step 3: Season the Potatoes
- In a large mixing bowl, combine olive oil, salt, pepper, garlic powder, onion powder (if using), rosemary, thyme, and lemon zest. Add the potatoes and toss until evenly coated.
Step 4: Arrange for Roasting
- Spread potatoes in a single layer on the baking sheet, placing them cut-side down for maximum crispiness. Avoid overcrowding.
Step 5: Roast
- Roast for 30–40 minutes, flipping once halfway through, until potatoes are golden brown and fork-tender.
Step 6: Finish with Lemon & Herbs
- Remove from the oven and immediately drizzle with fresh lemon juice. Add butter (if using) and gently toss until melted and glossy.
Step 7: Garnish & Serve
- Sprinkle with fresh parsley and additional lemon zest if desired. Serve hot for best texture and flavour.
Notes
- Extra Crispy Tip: Parboil potatoes for 6–8 minutes before roasting, then drain and let steam-dry for crispier edges.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 425°F oven for 10–12 minutes to restore crispness. Avoid microwaving if possible.
- Air Fryer Option: Cook at 400°F (200°C) for 18–25 minutes, shaking halfway through.
- Flavour Variations: Add Parmesan in the last 5–7 minutes for a crispy cheese crust, or sprinkle red pepper flakes for heat.