Lemony Roasted Potatoes Recipe
Lemony Roasted Potatoes Recipe
If you're looking for an easy, delicious side dish to go with dinner tonight, you've come to the right place. Potatoes pair well with just about anything, and roasting them allows your free hands to focus on an all-star entrée (or to simply sit back and relax). These potatoes are roasted in a marinade of olive oil, lemon juice, zest, garlic, and a savory mix of Greek-inspired seasonings like oregano, thyme, basil, and cinnamon.
Developer Michelle McGlinn shares the best recipe for simple roasted potatoes, including herb additions, pairing options, and dipping sauce suggestions below. While the cook time may be daunting, remember that it's all roasting time and you'll hardly have to worry about the potatoes once they're in the oven. The best part, these potatoes are easy to save and reheat, so you can enjoy crispy potato wedges two nights in a row. For your new favorite, goes-with-everything side dish, check out our lemony roasted potato recipe below.
Gather your roasted potato ingredients
To make delicious lemony roasted potatoes, you only need potatoes, lemons, oil, butter, garlic, oregano, onion powder, dried thyme, dried basil, finely-chopped parsley, pepper, salt, cinnamon, and nutmeg. Use dried herbs for a quick and easy recipe and feel free to swap in mint, rosemary, or garlic powder for new flavor combinations! For this recipe, we are using B-size red skin potatoes cut into wedges, but you can also make this with peewee potatoes, potato slices, or gold and russet potatoes. If you're switching the type or shape, adjust cooking time as needed for a perfectly soft potato.
Coat the potatoes in oil and herbs
Get your oven preheating to 350 F. To make the potatoes into wedges, slice each potato in half lengthwise, then cut each half in half, and cut each quarter in half again. Each potato yields eight wedges.
Put the potato wedges in a large bowl and whisk the oil together with the seasonings, garlic, lemon zest, and lemon juice in a smaller separate bowl. Toss the oil mixture into the cut potatoes until well coated. If making in advance, cover and refrigerate for up to 24 hours.
Roast the potatoes
While easy to make, the potatoes still require a long time in the heat to become super soft. If you are using gold or russet potatoes, plan for at least 45 minutes in the oven. For dense, starchy red potatoes, plan for close to an hour. Heat in the oil and butter mixture until knife-tender: The potato will break easily with a fork or knife. Once softened, broil the potatoes for a final crispy exterior. This won't take long — 2-3 minutes should give you those perfectly-crisp edges.
Serve with hearty entrées
Remove your crispy roasted potatoes from the oven and serve as a side dish to grilled steak, whole roasted branzino, or gourmet hamburgers. These lemony roasted potatoes are perfect for dipping in garlic aioli or even a classic ketchup. For a little extra green, sprinkle some extra parsley on top to serve.
- 3 pounds red skin potatoes
- zest and juice from 1 lemon
- ¼ cup olive oil
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon finely chopped, or dried, parsley
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon sea salt
- 3 cloves garlic, minced
- ¼ cup butter
- Preheat the oven to 350 F.
- Slice the potatoes into wedges (each potato should yield 8 wedges).
- Whisk together the lemon juice, olive oil, lemon zest, oregano, basil, onion powder, parsley, pepper, thyme, cinnamon, nutmeg, sea salt, and minced garlic.
- In a bowl, toss olive oil mixture into potato wedges, fully coating the potatoes.
- Arrange potato wedges on a baking sheet, skin-side down. Spread potato wedges so that none are overlapping. Slice butter and place on top of potatoes.
- Put potatoes in the oven and roast for 1 hour, or until very soft, flipping halfway through.
- Turn the broiler to high heat and broil potatoes until crispy, 2-3 minutes. Remove from the heat and serve.