This lemon herb roasted potatoes recipe tosses baby potatoes with olive oil, garlic, and fresh lemon, then roasts them with rosemary and thyme for a crispy, bright side ready in 45 minutes. These potatoes are what happen when you stop overthinking sides. Lemon brightens everything, and herbs make even the simplest ingredients taste like you spent hours on a Provencal farm. You didn’t. You spent 45 minutes at home while everything roasted itself. Serve them next to our lemon garlic roasted salmon for a complete dinner.
Quick answer: Golden, crispy baby potatoes tossed with olive oil, fresh lemon zest and juice, garlic, and fragrant rosemary and thyme. Roasted until the edges are browned and the insides are fluffy. A simple, bright side that pairs with almost everything.
Preheat your oven to 400°F (200°C). Pat the potatoes dry with a clean kitchen towel to remove excess moisture.
On a large sheet pan, toss the potatoes with olive oil, minced garlic, lemon zest, salt, and pepper. Nestle the rosemary and thyme sprigs throughout.
Spread everything in a single layer and roast for 30 to 35 minutes, stirring halfway through, until the potatoes are golden brown on the edges and tender inside.
Remove from the oven and immediately drizzle with fresh lemon juice, tossing gently. The warm potatoes will absorb the brightness perfectly.
Taste and adjust seasoning. Strip the leaves from the herb sprigs if you like and scatter over top, or leave the sprigs for a more rustic presentation.
Yes, just cut them into 1-inch cubes so they cook through at the same rate as the smaller ones.
You can, but use about one-third the amount. Dried herbs are more concentrated. Add them at the start of roasting rather than at the end.
They're best warm from the oven, but leftovers reheat nicely at 375°F for 10 minutes. The lemon stays bright either way.
Comments
Be the first to leave a comment.