These Lemon Roasted Potatoes are crispy on the outside and soft inside, with bright flavors of fresh lemons and herbs. One of the best appetizers or sides to serve for your next dinner party!
Also, check out our popular Hasselbeck potatoes and crispy garlic roasted potatoes.
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Recipe card
Lemon Roasted Potatoes | Herbed Potatoes
Equipment
- Baking pan
Ingredients
- 2.5 pounds Potatoes 1.25 kg approx
- 6 to 8 Fresh mint leaves or use any herb of your choice
For the lemon butter garlic herb sauce (Greek-flavored potatoes)
- 8 to 10 Garlic cloves
- ¼ cup Mint leaves
- ¼ cup Parsley or Coriander leaves
- ¼ cup Lemon juice
- ¼ cup Butter melted + 1 tbsp
- Salt to taste
- 1 to 2 teaspoon Italian seasoning optional
Instructions
Peel and boil potatoes
- Peel the potatoes, cut them into cubes, and add them to the salted boiling water along with fresh mint leaves (or herb of your choice).2.5 pounds Potatoes, 6 to 8 Fresh mint leaves
- Cook for 15 to 20 minutes or until tender.
- Drain and keep it aside.
Make the lemon garlic herb sauce
- To a mixie jar or blender, add garlic, mint, parsley, and lemon juice and grind it to a coarse paste.8 to 10 Garlic cloves, ¼ cup Mint leaves, ¼ cup Parsley or Coriander leaves, ¼ cup Lemon juice
- Add this to a large mixing bowl along with melted butter and give it a nice mix. (Potatoes are boiled in salted water, so adjust salt accordingly)¼ cup Butter, Salt
- Add the boiled and drained potatoes and toss until combined.
Bake the crispy lemon potatoes
- Preheat the oven to 400 degrees F or 200 degrees C.
- Transfer this to a baking sheet or baking pan and spread on a single layer.
- Bake for 25 to 30 minutes, rotating halfway through. (I have sprinkled Italian seasoning while flipping, and it is optional)1 to 2 teaspoon Italian seasoning
- Serve it as an appetizer or side with Greek salad, roasted chicken, ham, turkey, beef, salmon, or shrimp, and enjoy.
Video
Notes
- You can use olive oil instead of butter to make these lemon garlic potatoes vegan and for authentic greek flavors.
- You can use herbs like rosemary, thyme, or dill instead of the ones given in the recipe.
- Use fresh lemon for the best flavors.
- I love this boil and oven-roast method. You can also air fry, pan fry, or roast the potatoes in the instant pot.
- To enhance the flavor, you can sprinkle crumbled feta cheese before serving.
Nutrition
Roasted Potatoes with Greek Flavors
- This simple and easy roasted potato is made using lemon, butter, garlic, and herbs. It is crispy on the outside yet still soft and tender inside.
- The addition of lemon juice and fresh herbs adds zesty and bright flavors. Herbed potatoes can be served as an appetizer or as a side dish, as it pairs well with anything.
- Greek-flavored lemon garlic roasted potatoes are one of the best recipes to serve for Christmas, Thanksgiving dinner, game night party, or easter brunch.
Ingredients
Potatoes: Russet and Yukon gold are two of my favorite types of potatoes that work best for roasting.
Herbs: Use any herb of your choice. Fresh is always better than dried ones. Try mint, parsley, cilantro, rosemary, dill thyme, or basil.
Butter: Gives it a rich and nutty flavor.
Lemon: Adds a bright and fresh flavor. Ensure you use the freshly squeezed lemon juice, not bottle one.
Garlic: For additional flavor. You can substitute this with garlic powder or salt.
See the recipe card for a full list of ingredients and measurements.
Step-by-step instructions
Step 1: Peel the potatoes, cut them into cubes, and add them to the salted boiling water along with fresh mint leaves (or herb of your choice). Cook for 15 to 20 minutes or until tender. Drain and keep it aside.
Step 2: To a mixie jar or blender, add garlic, mint, parsley, and lemon juice and grind it to a coarse paste.
Step 3: Add this to a large mixing bowl along with melted butter and give it a nice mix. (Potatoes are boiled in salted water, so adjust salt accordingly) .
Step 4: Add the boiled and drained potatoes.
Step 5: Toss until combined.
Step 6: Preheat the oven to 400 degrees F or 200 degrees C. Transfer this to a baking sheet or baking pan and spread on a single layer. Bake for 25 to 30 minutes, rotating halfway through. (I have sprinkled Italian seasoning while flipping, and it is optional)
Serve it as an appetizer or side with Greek salad, pita bread, roasted chicken, ham, turkey, beef, salmon, or shrimp, and enjoy.
Chef Tips
- You can use olive oil instead of butter to make these lemon garlic potatoes vegan and for authentic Greek flavors.
- You can use herbs like rosemary, thyme, or dill instead of the ones given in the recipe.
- Use fresh lemon for the best flavors.
- I love this boil and oven-roast method. You can also air fry, pan fry, or roast the potatoes in the instant pot.
- To enhance the flavor, you can sprinkle crumbled feta cheese before serving.
Store and Reheat
- Store: Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
- Reheat: To reheat, spread them on a baking sheet and bake at 400 degrees for 10 minutes or until warm. Reheating in the microwave will make the potato mushy.
- Meal prep: Peel the potatoes, cut them into cubes, and soak them in water to prevent them from turning brown.
Recipe FAQS
Lemon-roasted potatoes taste the best when served warm and fresh to enjoy the crispiness and texture.
Always make sure the pan is not overcrowded and that potatoes are spread on a single layer. Also, flip it halfway through baking.
Yes. Instead of baking in the oven, the potatoes can be roasted in an air fryer at 400 degrees F for 20 minutes. Toss them halfway through.
Boiling potatoes before roasting, which is also known as parboiling, will help the potatoes develop crispy and crunchy exteriors.
More sides for dinner
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Sharon
What a great side dish!!! Love all of the bright and savory flavors.
pedja
We just love potatoes in any form. These herbed ones look just amazing. Thanks for sharing!
Kelly
I must make this dish, it sounds and looks yummy.
Terrie Lewine
These look fabulous and with a olive oil substitute perfect for my vegan friends! Can’t wait to try it.
Desiree
This looks so delicious! I'll be trying this tonight! Thanks for sharing 🙂