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Crispy Lemon Herb Roasted Potatoes Recipe

Crispy Lemon Herb Roasted Potatoes

Golden roasted potatoes are seasoned with lemon juice, lemon zest, garlic, oregano, and rosemary for a crisp, fragrant side dish. Optional parboiling creates especially rough, crunchy edges while the centers stay tender.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold or baby potatoes, cut into 1½-inch chunks
  • 3 tablespoons Extra-virgin olive oil
  • 2 tablespoons Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried oregano
  • 1 teaspoon fresh or ½ teaspoon dried Fresh rosemary, chopped, or dried rosemary
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
Finishing
  • 2 tablespoons Fresh parsley, chopped
Optional Ingredient
  • ¼ cup Chicken stock or water

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C) and place a large rimmed baking sheet inside while the oven preheats.
  2. Scrub the potatoes and cut them into evenly sized 1½-inch chunks, leaving the skins on unless they are thick or blemished.
  3. For especially crisp potatoes, place them in a pot of salted water, bring to a boil, and simmer for 8 to 10 minutes, until the outsides are tender but the centers remain firm. Drain well and let them steam-dry for several minutes.
  4. Combine the olive oil, lemon juice, lemon zest, garlic, oregano, rosemary, kosher salt, and black pepper in a large bowl.
  5. Toss the potatoes with the seasoning mixture. If using chicken stock or water, add only a small amount because excess liquid can soften the crust.
  6. Carefully spread the potatoes on the hot baking sheet in a single layer, placing cut sides down where possible and leaving space between the pieces.
  7. Roast for 20 to 25 minutes, then turn the potatoes with a spatula. Continue roasting for 15 to 20 minutes, until deeply golden and crisp.
  8. Sprinkle with fresh parsley and serve immediately. Add a little extra lemon zest or a small squeeze of fresh lemon juice just before serving if desired.

Notes

Parboiling is optional but recommended for the crunchiest edges. Use chicken stock or water sparingly for a Greek-style lemon flavor, or reduce or omit it for maximum crispness. Russet potatoes become very crisp, while Yukon Gold potatoes have a creamier center and more pronounced flavor.