Lemon Garlic Roasted Potatoes (Printable)

Golden roasted potatoes with lemon zest and garlic, delivering a crisp, tender texture and bright flavors.

# What You'll 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 bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
03 - Add halved potatoes to the marinade and toss until evenly coated.
04 - Spread potatoes cut side down in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, flipping once halfway through, until golden brown and tender.
06 - Transfer to a serving dish, sprinkle with chopped parsley, and serve with lemon wedges if desired.

# Expert Pointers:

01 -
  • The lemon zest brings a sunny sharpness that cuts through the richness of roasted potatoes without weighing them down.
  • You can toss everything together in one bowl and let the oven do the work while you handle the rest of dinner.
  • These potatoes taste just as good at room temperature, which makes them perfect for casual gatherings or weeknight leftovers.
02 -
  • Crowding the pan traps steam and turns the potatoes soft instead of crispy, give them space to breathe.
  • Flipping them cut side down first is non-negotiable, that's where the caramelization happens and it's what makes these potatoes irresistible.
  • If your lemon is cold from the fridge, roll it firmly on the counter before juicing to release more juice.
03 -
  • Use a microplane to zest the lemon directly over the bowl so the aromatic oils fall right into the marinade.
  • If your potatoes vary in size, cut the larger ones into smaller pieces so everything roasts evenly.
  • Taste a piece before serving and adjust with a sprinkle of flaky salt or an extra squeeze of lemon if needed.

Go back