Lemon Herb Roasted Potatoes

Okay, friends, let’s talk about Crispy Lemon Herb Roasted Potatoes. Seriously, these aren’t just roasted potatoes. This recipe is about fresh herbs, that zing of lemon, and getting that perfect crispy-on-the-outside, fluffy-on-the-inside bite.

I remember the first time I whipped these up for a summer BBQ. They vanished in minutes! Over the years, I’ve played around with the recipe, pulling inspiration from Mediterranean flavors and my love for keeping things simple.

Here’s the deal: it’s all about letting the ingredients shine and creating a side dish that goes with almost anything.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Servings: 4

Scaling is Easy!

Cooking for a crowd? No sweat! Just bump up the potatoes and tweak the other ingredients. Here’s a handy table to guide you:

Servings	Potatoes	Olive Oil	Lemon Juice	Oregano & Rosemary	Garlic	Garlic Powder
2	3 Yukon Gold & Red (3/4 inch)	2 tbsp	1/2 Lemon	1 tbsp	1/2 tbsp	1/2 teaspoon
4	6 Yukon Gold & Red (3/4 inch)	4 tbsp	1 Lemon	2 tbsp	1 tbsp	1 teaspoon
8	12 Yukon Gold & Red (3/4 inch)	8 tbsp	2 Lemons	4 tbsp	2 tbsp	2 teaspoons
12	18 Yukon Gold & Red (3/4 inch)	12 tbsp	3 Lemons	6 tbsp	3 tbsp	3 teaspoons
20	30 Yukon Gold & Red (3/4 inch)	20 tbsp (1 1/4 c)	5 Lemons	10 tbsp (5/8 c)	5 tbsp (1/4 c)	5 teaspoons

Difficulty Level: Easy peasy. Whether you’re a newbie cook or a seasoned pro, you’ll nail this.

What You’ll Need:

• Two baking sheets
• Parchment paper (trust me, you need this!)
• Big bowl
• Measuring spoons and cups

Prep Ahead?

You can chop those potatoes a day early. Just dunk them in cold water to keep them from turning brown. BUT… I recommend tossing them with the herbs and lemon right before roasting. That’s when the flavor really pops.

Ingredients: The Superstars

Here’s what you need for amazing Easy Lemon Herb Roasted Potatoes:

• 6 Yukon Gold and Red Potatoes: I love this combo for their creamy, slightly sweet thing. But hey, use whatever you like! Just chop them into ¾ inch pieces so they cook evenly.
• 4 tablespoons Olive Oil: Go for the good stuff – extra virgin olive oil.
• Juice of One Lemon: Freshly squeezed is a MUST! It’s that zing we’re after.
• Salt and Pepper: To taste, naturally.
• 2 tablespoons Fresh Oregano and Rosemary: Ditch the dried stuff. Fresh herbs bring a fragrant, earthy vibe that’s unbeatable.
• 1 tablespoon Minced Garlic: Freshly minced or crushed garlic is my jam for that pungent flavor. But jarred garlic works in a pinch.
• 1 teaspoon Garlic Powder: An extra layer of garlic-y goodness.

Swaps You Can Make:

• Potatoes: Russet or baby potatoes? Go for it.
• Herbs: Thyme, sage, or parsley can join the party.
• Garlic: No fresh garlic? ½ teaspoon of garlic powder will do.

Quick Notes:

• Organic potatoes? Yes, please! They usually taste better.
• Sniff those herbs! Make sure they’re fresh and fragrant.

Step-by-Step: Let’s Get This Show on the Road!

Okay, let’s make some Oven Lemon Herb Roasted Potatoes magic! This is the fun part – when the smells start to fill your kitchen.

Fire Up the Oven: 425°F (220°C). High heat is key for crispy outsides and fluffy insides. While it’s heating up, grab those baking sheets and line them with parchment paper. Seriously, do it. Parchment paper saves lives (or at least, makes cleanup a breeze). It also helps the potatoes get that golden-brown perfection.

• Look & Feel: The oven should be HOT, and the parchment paper should be smooth on the baking sheets.
• Pro Tip: Convection oven? Drop the temp by 25°F (15°C) to avoid burning.

Potato Prep Time: In that big bowl, toss the chopped potatoes with olive oil, lemon juice, salt, pepper, oregano, rosemary, minced garlic, and garlic powder. Don’t be shy with the herbs! Get in there with your hands and make sure everything is coated evenly.

• Look & Smell: The potatoes should be glistening, the garlic should be spread around, and your kitchen should smell AMAZING.
• Pro Tip: Don’t crowd the bowl! If you’re making a huge batch, split it into two bowls for even coating.

Roast ‘Em: Spread the potatoes in a single layer on those baking sheets. Don’t pile them on top of each other! They need room to get crispy. Overcrowding = soggy potatoes. No one wants that. Give each piece some breathing room for maximum crispiness.

• Timing: Roast for 45 minutes. BUT… at the halfway point (around 22-23 minutes), flip those potatoes! It’s like giving each side a chance to shine.
• Common Mistakes: Skipping parchment paper, overcrowding the pan, and forgetting to flip. Avoid these!
• What to Look, Feel, and Smell For: Keep an eye on those potatoes. You want a deep golden-brown color and a crispy feel. Poke them with a fork – they should be tender inside. And that smell? Lemon and herbs should be filling your kitchen. If they’re browning too fast, drop the oven temp a bit. Not browning enough? Broil them for a minute or two, but WATCH THEM!

Variations & Customization: Make It Yours!

• Dietary Tweaks:
  • Gluten-Free: Already there!
  • Vegan: Yep, these are vegan-friendly.
• Spice It Up: Red pepper flakes for a kick? Go for it.
• Fancy vs. Everyday: Truffle oil instead of olive oil? Fancy! Garnish with Parmesan cheese (if you’re not vegan).
• Seasonal Fun: Toss in roasted root veggies like carrots and parsnips in the fall. Asparagus or green beans in the spring? Why not!

Serving & Storage: The Grand Finale

• Plating: Serve ’em hot, garnished with fresh parsley or a lemon wedge.
• Side Dish Ideas: Grilled chicken, fish, steak, or tofu. Or make it a vegetarian feast!
• Storage: Leftovers go in an airtight container in the fridge for up to 3 days.
• Reheating: Oven at 350°F (175°C) for 10-15 minutes, or in a skillet over medium heat.
• Make-Ahead/Freezing: Roast them ahead of time and reheat. But honestly, they’re best fresh. I wouldn’t recommend freezing them – they’ll lose their crispiness.

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