Lemon Roasted Potatoes
These Lemon Roasted Potatoes are crispy, tender, and bursting with bright citrus flavor—a perfect, easy side dish for any meal!
Equipment
- Large baking sheet
- Mixing Bowl
- Sharp Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
Ingredients
- 2.5 lbs Yukon Gold potatoes cut into 1-inch pieces
- 0.33 cup olive oil for roasting
- 1.5 tsp dried oregano or your favorite herbs like dill or basil
- Salt and freshly ground black pepper to taste
- 0.25 cup fresh lemon juice for brightness
- 1 Tbsp minced garlic for depth of flavor
- 3 Tbsp minced fresh parsley for garnish and freshness
Instructions
- Preheat your oven to 425°F (220°C). A hot oven is key to getting those potatoes crispy!
- Wash and scrub the Yukon Gold potatoes, then cut them into 1-inch pieces to ensure even roasting and golden exterior.
- In a large mixing bowl, combine olive oil, dried oregano, salt, freshly ground black pepper, fresh lemon juice, and minced garlic. Whisk until well combined.
- Add the potato pieces to the bowl, tossing them in the marinade until evenly coated.
- Transfer the coated potatoes onto a large baking sheet in a single layer without overcrowding.
- Roast in the preheated oven for 30-35 minutes, tossing halfway through to brown evenly.
- Remove from oven when golden and crispy. Sprinkle with minced fresh parsley and serve.
Notes
- Cut potatoes into uniform pieces for even cooking and crispiness.
- If garlic browns too quickly, add it halfway through roasting to prevent burning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for best texture; avoid microwaving to keep crispiness.
- Try variations like fresh dill, rosemary, red pepper flakes, or Parmesan cheese for added flavor.