Lemon Garlic Roasted Potatoes (Printable)
Tender potatoes with fresh lemon and garlic for a bright, flavorful side dish.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs baby potatoes, halved
→ Marinade
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice (about 1 lemon)
04 - 2 tsp lemon zest
05 - 4 garlic cloves, minced
06 - 1 tsp dried oregano
07 - 1 tsp sea salt
08 - ½ tsp freshly ground black pepper
→ Garnish
09 - 2 tbsp fresh parsley, chopped
10 - Lemon wedges (optional)
# Directions:
01 - Set the oven to 425°F and 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 black pepper.
03 - Add halved potatoes to the marinade and toss until evenly coated.
04 - Spread potatoes in a single layer, cut side down, on the prepared baking sheet.
05 - Bake for 30 to 35 minutes, turning once halfway through, until golden and tender.
06 - Transfer to a serving dish, sprinkle with chopped parsley, and add lemon wedges if desired.
# Cooking Tips:
01 -
- The contrast between crispy, caramelized exteriors and creamy centers is genuinely addictive.
- Lemon and garlic do something magical when roasted—the flavors become mellow and sophisticated instead of sharp.
- You can prep everything in one bowl and let the oven do the real work while you handle the rest of dinner.
- They're naturally vegetarian and gluten-free without feeling like you've compromised on flavor.
02 -
- Don't crowd the baking sheet—potatoes need space around them to get crispy, not steamed.
- Flipping halfway through is worth the small effort; it's the difference between merely cooked and genuinely caramelized.
03 -
- Zest your lemon before cutting it in half for juice—it takes seconds and makes a real difference in flavor.
- Don't skip the halfway flip; it's the small gesture that transforms these from good to genuinely craveable.