Lemon Garlic Roasted Potatoes (Printable Format)

Crisp outside, tender inside potatoes with bright lemon and savory garlic flavors.

# What You Need:

→ Potatoes

01 - 1.5 lbs baby potatoes, halved

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (about 1 lemon)
04 - 2 teaspoons lemon zest
05 - 4 garlic cloves, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper

→ Garnish

09 - 2 tablespoons fresh parsley, chopped
10 - Lemon wedges (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and black pepper.
03 - Add the halved potatoes to the bowl and toss thoroughly to ensure even coating with the marinade.
04 - Spread potatoes cut side down in a single layer on the prepared baking sheet without overcrowding.
05 - Roast for 30 to 35 minutes, flipping once halfway through, until potatoes are golden brown and tender.
06 - Transfer potatoes to a serving dish, sprinkle with chopped parsley, and serve with optional lemon wedges.

# Expert Suggestions:

01 -
  • They turn out crispy edged and creamy inside without any frying or fuss.
  • The lemon brightens everything in a way that makes even plain roasted chicken feel like a occasion.
  • You can prep them in under ten minutes and let the oven do the work.
02 -
  • If you crowd the pan, the potatoes steam instead of roast and you lose all that crispness.
  • Flipping them halfway through is not optional, the second side needs direct heat to brown properly.
  • Taste one before serving and adjust the salt, potatoes can handle more than you think.
03 -
  • Use a rimmed baking sheet so the oil does not spill and smoke up your kitchen.
  • If your garlic starts to burn, cover the pan loosely with foil for the last few minutes.
  • Zest the lemon before you juice it, trust me on this one.

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