I roast vegetables constantly. In part because of how easy it is, but also because I love how the technique makes everything super tender, golden, and crisp-edged. My go-to move is a quick toss with olive oil, salt, and often some nutritional yeast. Other times I go for something a bit more special, like today’s recipe. These are the kind of roasted potatoes to bake when you want them to be memorable. The potatoes roast up golden and crisp-edged alongside plenty of garlic, lemon, herbs, and olive oil. As everything roasts together, the lemon mellows and cooks down, working its way into the potatoes and garlic.
What To Serve with Lemon Roasted Potatoes
- Sheet Pan Frittata
- Tofu Scramble
- Grillable Tofu Burgers
- Baked Cabbage Sliders
- Baked Quinoa Patties
- Pan-Fried Tempeh Ponzu Balls
- Lentils with Wine-Glazed Vegetables
You can see the potatoes I like to use up above. I like small, waxy, new potatoes – the smaller the better, ideally smaller than a ping pong ball. And on the citrus front, I’ll grab Meyer lemons over regular ones, although I wouldn’t get hung up on it. Whatever lemons you have are fine. Or if you want to get wild, swap a bit of fresh orange juice for one of the lemons.
One more tip: avoid crowding the pan – it will help you get the best color on your potatoes. And give the bottoms plenty of time to get nice and golden before tossing them with a spatula for the first time, you want to let that color get going and really develop.
Lemon Roasted Potato Variations
In case you want them to be a bit extra, or want to take them in a slightly different direction.
- Olives & feta: add chopped, pitted, oil-cured black olives and a bit of crumbled sheep’s milk feta cheese.
- Pesto: dollop with homemade pesto – basil, potatoes, and lemon is perfection.
- Parmesan: keep it simple and finish with a dusting of freshly grated Parmesan.
- Chili crisp: I can’t help putting a little bowl of this homemade chili crisp on the table when potatoes like these are coming out of the oven.
- Labneh: add a couple dollops on the platter just before serving.
- Scallion and sesame: finish with lots of chopped scallions, toasted sesame seeds, and a small drizzle of toasted sesame oil after the potatoes come out of the oven.
More Roasted Vegetable Recipes
- Moroccan Roasted Vegetables
- Roasted Broccoli
- Roasted Cauliflower with Tahini
- Roasted Delicata Squash
- Farro with Roasted Butternut Squash
- Orzo Pasta with Roasted Vegetables
- Roasted Cherry Tomatoes
- Cauliflower Caponata
More Potato Recipes
- Perfect Creamy Mashed Potatoes
- Crispy Paprika Oven Fries
- Potato Gratin with Tomatoes and Spices
- Lori’s Smashed Skillet Potatoes
- Potato Chowder with Miso Broth
- Perfect Baked Potatoes
- all potato recipes
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