If you’ve been searching for the perfect roasted potato that’s crispy on the outside, fluffy on the inside, and packed with bright, savory flavor—friend, today’s your day! These Lemon Garlic Roasted Potatoes are a weeknight staple in my house and always earn a spot at dinner parties. They’re zesty, herby, and seriously addictive. Let’s turn the humble potato into a total scene-stealer!
Why You’ll Love This Recipe
Back when I worked as a personal chef, this dish consistently got rave reviews—and I’ve made it so many times for my own family since. The combo of lemon, garlic, and crispy caramelized edges is pure gold!
- Easy to make with pantry staples
- Bursts of fresh lemon flavor brighten every bite
- Pairs with almost any main dish
- Kid-approved and dinner-party worthy
- Great for meal prepping or holiday spreads
Ingredients Breakdown
Essentials
- 2 lbs baby Yukon Gold potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp chopped fresh rosemary (or 1 tsp dried)
- Chopped parsley, for garnish (optional)
Pro Tips
- Yukon Golds give the best texture, but red potatoes work in a pinch.
- Use fresh garlic for bold flavor—jarred won’t give the same punch.
- Lemon zest adds brightness without too much acidity—don’t skip it!
- If you like a kick, add a pinch of crushed red pepper flakes.
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, toss together the halved potatoes, olive oil, garlic, lemon juice, lemon zest, salt, pepper, and rosemary until evenly coated.
- Spread the potatoes out on the baking sheet in a single layer, cut side down for maximum crispiness.
- Roast for 25–30 minutes, flipping once halfway through, until golden brown and crispy on the edges.
- Remove from the oven and sprinkle with fresh parsley (if using). Serve hot and enjoy that zesty, garlicky goodness!
Chef’s Tips and Tricks
- Cut all your potato pieces roughly the same size so they roast evenly.
- For even crispier edges, don’t overcrowd the baking sheet—use two if needed.
- If your garlic tends to burn, stir it into the potatoes halfway through roasting instead of at the start.
- Roast with the cut side down to maximize that golden crunch factor.
Recipe Variations and Serving Suggestions
- Add crumbled feta and sliced kalamata olives post-roast for a Greek twist.
- Swap rosemary for thyme or Italian seasoning for a different herby vibe.
- Serve alongside grilled chicken, steak, or fish—they play nice with everyone.
- Turn leftovers into a breakfast hash with eggs and crispy bacon.
- Add a drizzle of garlic aioli or a spoonful of pesto for a fancy finish.
FAQs
Can I make these ahead of time?
Yes! Roast them a day ahead and reheat in a 400°F oven until warmed through and crispy again, about 10 minutes.
Can I use regular potatoes instead of baby ones?
Absolutely. Just cut them into 1-inch cubes and keep the rest of the recipe the same. Adjust roasting time as needed.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days. Re-crisp in the oven or an air fryer before serving.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 lbs baby Yukon Gold potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 2 tsp fresh rosemary, chopped
- Chopped parsley for garnish (optional)
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
- Toss potatoes with olive oil, garlic, lemon zest and juice, salt, pepper, and rosemary.
- Spread in a single layer on baking sheet, cut side down.
- Roast 25–30 minutes, flipping halfway, until golden and crisp.
- Garnish with parsley and serve warm.
Nutrition: ~180 calories per serving
Did you make these Lemon Garlic Roasted Potatoes? I’d love to hear what you served them with! Leave a comment below, tag me on Instagram @thekitchensaid, or share your spin and let’s inspire each other in the kitchen!
