![- 2 pounds baby potatoes, halved - 4 tablespoons olive oil - 4 cloves garlic, minced - Zest and juice of 1 lemon - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and pepper to taste - 1 teaspoon paprika (optional for a smoky flavor) When making Lemon Garlic Herb Roasted Potatoes, I focus on fresh, high-quality ingredients. Baby potatoes are perfect because they are tender and hold flavor well. Halving them allows for even cooking and crispiness. Next, I use olive oil to coat the potatoes. It adds richness and helps the garlic and herbs stick. Minced garlic gives a strong flavor, while the zest and juice of lemon brighten the dish. The fresh rosemary and thyme not only add aroma but also a flavorful punch. For seasoning, I always add salt and pepper to enhance the taste. The optional paprika can bring a slight smoky taste, which is delightful. These ingredients come together to create a side dish that is flavorful and satisfying. You can find the complete instructions in the Full Recipe. First, preheat your oven to 425°F (220°C). This step is key to getting the potatoes crispy. Next, take your baby potatoes and cut them in half. This helps them cook evenly and soak up all the flavors. In a large mixing bowl, combine the halved potatoes with 4 tablespoons of olive oil, 4 cloves of minced garlic, the zest of 1 lemon, and the juice of that same lemon. Add in 1 tablespoon of fresh rosemary and 1 tablespoon of fresh thyme. Don't forget a pinch of salt, pepper, and paprika if you like a smoky taste. Toss everything together until the potatoes are evenly coated. This helps every bite burst with flavor. Spread the potatoes out on a baking sheet in a single layer. Make sure they aren’t crowded. Crowding can lead to steaming instead of roasting. Roast them in the preheated oven for 25 to 30 minutes. Remember to turn them halfway through cooking. This way, they brown nicely on all sides. Check for doneness by piercing a potato with a fork; it should feel tender and look golden brown. These steps will guide you to a perfect Lemon Garlic Herb Roasted Potatoes dish. For the full recipe, refer to the section above. Enjoy your cooking! To get those potatoes just right, I have a couple of tips. First, I always use parchment paper. It makes clean-up easy and helps the potatoes crisp up nicely. Second, don’t overcrowd the baking sheet. If the potatoes touch, they won’t roast well. Give them space to breathe and become golden. Adjust the garlic and lemon to fit your taste. If you love garlic, add more! If you prefer a lighter touch, use less. Also, feel free to experiment with herbs. Fresh parsley or oregano can add a new twist. The choice is yours, and it makes cooking more fun! How you serve your dish matters. I like to top my roasted potatoes with extra chopped herbs. It gives a fresh look and taste. Lemon wedges on the side add a splash of color and flavor too. Using a rustic bowl adds a homely touch. It makes the dish feel warm and inviting. For the full recipe, check out the details above! {{image_2}} You can switch up the potatoes you use. Try Yukon Gold or red potatoes for variety. These types add different textures and flavors. You can also change the herbs. Instead of rosemary and thyme, try dill or basil. Each herb brings a new twist to the dish. Want to boost the flavor? Add colorful veggies like bell peppers or onions. They roast well and add a tasty crunch. For a cheesy touch, sprinkle cheese on top in the last five minutes of roasting. It melts beautifully and gives extra richness. If you want to change the texture, try steaming or grilling the potatoes. These methods create a different taste and feel. You can also use an Instant Pot for a quicker option. It cooks fast and keeps the flavors intact. For more details, check out the Full Recipe for Lemon Garlic Herb Roasted Potatoes. Store your Lemon Garlic Herb Roasted Potatoes in an airtight container. They stay fresh for up to 4 days in the fridge. Make sure to cool them completely first. This helps keep their texture nice and firm. To reheat, I suggest using the oven. It takes about 10 minutes at 350°F (175°C) for crispy potatoes. If you need a quicker option, the microwave works too. Just know they might not stay crispy this way. You can freeze these potatoes for up to 3 months. For the best taste, freeze them before roasting. When you're ready to eat them, just thaw before roasting. This gives you the best results. Want the full recipe? Check out the [Full Recipe]. To get your potatoes crispy, start with high heat. Preheat your oven to 425°F (220°C). Use baby potatoes and cut them in half. Make sure they are not crowded on the baking sheet. This helps them roast, not steam. Toss the potatoes in olive oil, garlic, and herbs. The oil is key; it helps with crisping. Turn the potatoes halfway through cooking. This ensures all sides get golden brown. Yes, you can use dried herbs! If you have no fresh herbs, dried ones work just fine. Use about one-third of the amount. Dried herbs are stronger in flavor. So, for one tablespoon of fresh, use about one teaspoon of dried. Mix them well with the potatoes. The taste will still be delicious, just a bit different! These roasted potatoes pair well with many dishes. Try them with grilled chicken or fish for a tasty meal. They also go great with a fresh salad. If you want a hearty option, serve them with steak. For a vegetarian meal, add roasted veggies or a grain dish. The lemon flavor adds zing to any plate! Lemon garlic herb roasted potatoes are simple and tasty. We covered the key ingredients, such as baby potatoes, olive oil, and fresh herbs. I shared step-by-step instructions for preparing and roasting them perfectly. Tips helped enhance flavors and improve presentation. You can vary the recipe with different potatoes or add veggies. Store leftovers properly to keep them fresh. Enjoy this dish as a delightful side that suits many meals. Try these methods and enjoy the delicious results. Happy cooking!](https://foodishtalk.com/wp-content/uploads/2025/05/ca6d7c04-d546-41c1-b5c5-86293cbfe5b0.webp)
Ingredients
Method
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the halved baby potatoes, olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, salt, pepper, and paprika if using.
Toss the potatoes in the mixture until they are evenly coated.
Spread the potatoes out in a single layer on a baking sheet, ensuring they are not crowded.
Roast in the preheated oven for 25-30 minutes, turning the potatoes halfway through to ensure they cook evenly.
Check for doneness by piercing a potato with a fork; it should be tender and golden brown on the outside.
Once done, remove from the oven and let them cool slightly before serving.
Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings
- Presentation Tips: Serve the roasted potatoes in a rustic bowl, garnished with extra chopped herbs and lemon wedges for a pop of color.