These Lemon Herb Roasted Potatoes are a favorite roasted potato recipe—simple to prepare and full of bright, savory flavor. Tossed with oil, lemon juice, and herbs, they roast in the oven and are ready in under an hour.
Roasted Potato Recipe:
I’m a big fan of potatoes in every form, and these Lemon Herb Roasted Potatoes are one of my go-to side dishes. They’re versatile and pair well with many mains.
They’re especially good with roasted or grilled chicken, but they complement fish, pork, or a vegetarian main just as well.
How to make Lemon Herb Roasted Potatoes:
Step one: Preheat the oven to 400°F (200°C). Prepare a large baking sheet with nonstick spray or line with foil.
Step two: Wash and slice the potatoes. Place them in a large mixing bowl.
Step three: Add the oil and the juice of one lemon to the potatoes and toss until well coated.
- Tip: Fresh lemon juice gives the best flavor, though bottled juice will work in a pinch. Olive oil is recommended, but use the oil you prefer.
Step four: Sprinkle the potatoes with the dried herbs and seasonings, then toss again to coat evenly.
Step five: Arrange the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 40–45 minutes, until the potatoes are tender inside and golden and crisp on the outside.
- Tip: For extra even crisping, flip the potatoes halfway through baking, though this step is optional.
How to keep roasted potatoes from getting soggy:
To avoid soggy roasted vegetables, don’t trap steam. Avoid covering the pan with foil while roasting and don’t overcrowd the baking sheet. Spread the potato pieces out so hot air can circulate around them.
Flipping the potatoes once during cooking helps ensure they crisp on both sides and brown evenly.
How to reheat roasted potatoes:
Reheat using one of these methods to keep the potatoes warm and crisp:
- Oven: Spread potatoes on a baking sheet and bake at 400°F for 10–15 minutes.
- Stovetop: Heat 1 tablespoon of oil in a skillet over medium heat. Add potatoes and sauté, stirring frequently, for 5–8 minutes until heated through and crisp.
Roasted Potatoes:
I love roasting potatoes—they’re easy and make a perfect, crowd-pleasing side. Try different varieties and seasonings for new flavors: red potatoes, sweet potatoes, or a bacon-and-ranch twist are all delicious options.
- Roasted Red Potatoes
- Roasted Sweet Potatoes
- Bacon Ranch Roasted Potatoes
- Roasted Green Beans and Potatoes
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Lemon Herb Roasted Potatoes
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Ingredients
- 2 pounds Yukon gold potatoes
- 2 tablespoons oil
- 1 small lemon, (juiced)
- 1/2 teaspoon rosemary, (dried)
- 1/2 teaspoon oregano, (dried)
- 1/4 teaspoon dill, (dried)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
Instructions
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Preheat oven to 400°F (200°C). Prepare a baking sheet with nonstick spray or foil.
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Wash and slice the potatoes. Place them in a large mixing bowl.
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Add oil and the juice from one lemon to the potatoes and toss to coat.
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Add the dried herbs and seasonings, then toss again so the potatoes are evenly coated.
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Spread the seasoned potatoes on the prepared baking sheet and bake for 40–45 minutes, until tender and crispy.
Notes
How to keep roasted potatoes from getting soggy:
Avoid trapping steam by not covering the pan and by spreading the potatoes in a single layer. Overcrowding or covering the pan will create steam and prevent crisping.
Flip the potatoes halfway through roasting to help them brown evenly on all sides.
How to reheat roasted potatoes:
Reheat in the oven at 400°F for 10–15 minutes, or warm in a skillet with a tablespoon of oil over medium heat for 5–8 minutes, stirring often.
Nutrition
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