Lemon Garlic Roasted Potatoes

I started making these potatoes on a Tuesday night when I had nothing but a bag of baby potatoes and half a lemon in the fridge. The garlic was sprouting, but I used it anyway. What came out of the oven that night became my most-requested side dish.

The first time I brought these to a potluck, someone asked if I had gone to culinary school. I laughed because I had simply tossed potatoes with what I had on hand and hoped for the best. Now I make them every time I need something that looks impressive but feels effortless.

Ingredients

• Baby potatoes: I use the small ones because they roast faster and you get more crispy surface area when you halve them.
• Olive oil: This is what makes the edges turn golden and crackly, so do not skimp or substitute with something flavorless.
• Fresh lemon juice and zest: The zest is where the magic lives, it adds a fragrant brightness that bottled juice just cannot match.
• Garlic cloves: Minced fresh garlic gets sweet and mellow in the oven, nothing like the harsh bite it has raw.
• Dried oregano: A tiny amount brings in that Mediterranean warmth without overpowering the lemon.
• Sea salt and black pepper: I always use a bit more salt than I think I need because potatoes soak it up.
• Fresh parsley: I add this at the end for color and a little grassy freshness that balances the richness.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment paper. This high heat is what gives you those crispy edges.

Make the marinade:

Whisk together olive oil, lemon juice, zest, garlic, oregano, salt, and pepper in a large bowl. The smell alone will make you hungry.

Coat the potatoes:

Toss the halved potatoes in the marinade until every piece is shiny and fragrant. Use your hands if you want, it is faster and more fun.

Arrange for roasting:

Lay the potatoes cut side down in a single layer on the sheet. This is how you get that caramelized golden crust.

Roast and flip:

Roast for 30 to 35 minutes, flipping them halfway through so both sides get crispy. You will know they are done when they smell nutty and look bronzed.

Garnish and serve:

Transfer to a serving dish, scatter parsley over the top, and add lemon wedges if you like. Serve them hot.

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One night I served these alongside grilled fish and my neighbor asked if I had ordered takeout. I told her it took me less than an hour start to finish and she did not believe me. That is the kind of dish this is.

How to Get Them Extra Crispy

I learned the hard way that moisture is the enemy of crisp potatoes. Pat them dry with a towel after washing, and make sure your oven is fully preheated before they go in. If you have convection, use it.

What to Serve Them With

These potatoes go with almost anything, but I love them next to roasted chicken, grilled salmon, or a big green salad. They also work as a brunch side with eggs and greens.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though they rarely last that long in my house. Reheat them in a hot oven or skillet to bring back the crisp, microwaving will make them sad and soggy.

• You can prep the marinade the night before and toss the potatoes right before roasting.
• Add a pinch of smoked paprika or chili flakes if you want a little heat.
• Try this with fingerling potatoes or even sweet potatoes for a different spin.

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These potatoes have become my go to when I want something that feels special without the stress. I hope they find a place in your kitchen too.

Questions & Answers About the Recipe

→ How do I ensure the potatoes get crispy?

Spread the potatoes in a single layer on the baking sheet without overcrowding. Roast at a high temperature and flip halfway for even crisping.

→ Can I use different types of potatoes?

Baby potatoes work best for even roasting, but other waxy potatoes can be substituted for a tender interior and crisp skin.

→ What herbs enhance the lemon and garlic flavor?

Dried oregano is used here to complement lemon and garlic, but fresh rosemary or thyme also pair well.

→ Is there a way to add some heat to the dish?

Adding smoked paprika or chili flakes to the marinade gives the potatoes a subtle, spicy kick without overpowering the other flavors.

→ How should leftovers be stored?

Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.