Crispy, golden, and packed with garlicky, lemony goodness—these Easy Garlic Lemon Roasted Potatoes are the kind of side dish that steals the show! With just a handful of simple ingredients and minimal effort, you’ll have perfectly roasted potatoes that are crunchy on the outside, soft and fluffy on the inside, and bursting with flavor. Whether you’re serving them alongside a weeknight dinner or as part of a festive feast, these potatoes are guaranteed to be a hit. Trust me, once you try them, they’ll become a regular on your table!
Oriana’s Thoughts On The Recipe
If there’s one ingredient that brings people together, it’s potatoes! And let me tell you, these Easy Garlic Lemon Roasted Potatoes are pure magic—crispy on the outside, soft and fluffy on the inside, with the perfect balance of saltiness and a bright, zesty kick from fresh lemon juice. Seriously, these little golden bites are irresistible!
I’ve declared my love for potatoes more times than I can count, and I stand by it—potatoes just make everything better. And the best part? These roasted beauties are ridiculously easy to make. Just toss them with olive oil, garlic, lemon juice, and a few simple seasonings, pop them in the oven, and let them get all golden and crispy. In just 35-40 minutes, you’ll have a side dish that’s good enough to steal the spotlight at any meal—even at the holiday table!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Olive Oil – Helps the potatoes crisp up beautifully while adding a rich, slightly fruity flavor. For a different taste, try avocado oil.
- Butter – Adds a delicious depth of flavor and richness. If you’re dairy-free, swap it for more olive oil or use a dairy-free butter alternative.
- Garlic – Freshly minced garlic infuses these potatoes with its bold, aromatic flavor. Feel free to adjust the amount based on your preference.
- Lemon Juice – The star ingredient that brings brightness and a slight tang, perfectly balancing the richness of the oil and butter. Fresh lemon juice is best!
- Oregano – Adds a lovely herby touch that complements the garlic and lemon beautifully. You can also use thyme or rosemary for a different twist.
- Salt – Essential for enhancing all the flavors. I recommend using kosher salt for the best distribution.
- Black Pepper – A little warmth and spice to round out the seasoning.
- Baby or Fingerling Potatoes – Their naturally creamy texture and thin skin make them ideal for roasting. If using Yukon Golds, cut them into wedges.
- Italian Parsley Leaves – A fresh, vibrant garnish that adds color and a hint of freshness to balance the flavors.
Food Allergy Swaps
- This recipe is naturally egg, gluten, nut, peanut, and sesame free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Swap butter for extra olive oil or a plant-based butter alternative.
Potential Recipe Challenges & Pro Tips
- Potatoes aren’t crispy enough: If your potatoes turn out soft rather than crispy, it’s likely due to too much moisture. Pro Tip: Make sure to pat the potatoes dry with a paper towel before tossing them in oil. Also, don’t overcrowd the pan—give them space to crisp up!
- The potatoes are undercooked: No one wants a hard potato! Pro Tip: If using larger potatoes, cut them into smaller, evenly sized pieces to ensure they roast at the same rate.
- Too tangy for your taste: Lemon juice adds brightness, but too much can be overpowering. Pro Tip: Start with half the amount of lemon juice and adjust to taste before serving.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat the oven
Set your oven to 375º F (190º C) so it’s nice and hot when the potatoes go in.
Step 2 – Prep the potatoes
If using baby or Fingerling potatoes, cut them in half so they roast evenly and get extra crispy.If using baby or Fingerling potatoes, cut them in half so they roast evenly and get extra crispy.
Step 3 – Mix the seasoning
In a big bowl, whisk together olive oil, melted butter, minced garlic, lemon juice, oregano, salt, and black pepper.
Step 4 – Coat the potatoes
Add the potatoes to the bowl and toss them well until each piece is fully covered in the delicious seasoning mixture.
Step 5 – Arrange on a baking sheet
Place the potatoes cut side down on a rimmed baking sheet, making sure they are spread out in a single layer for even roasting.
Step 6 – Roast to perfection
Bake for 35–40 minutes until the potatoes are fork-tender, golden on top, and crispy on the bottom. Remove the potatoes from the oven, sprinkle with fresh parsley, and serve hot. Enjoy every crispy, lemony bite!
Extra Recipe Tips For Success
- Use a Hot Oven – Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Toss Halfway Through – Flip the potatoes at least once during roasting to ensure they cook evenly.
- Let Them Rest – Give the potatoes a minute or two to cool before serving; this helps them crisp up even more!
Variations & Additions
- Spicy Kick – Add a pinch of red pepper flakes or a dash of smoked paprika.
- Cheesy Goodness – Sprinkle with freshly grated Parmesan or a dairy-free cheese alternative right before serving.
- Herb Lovers – Try adding fresh rosemary, thyme, or basil for a different flavor profile.
- Extra Crunch – Toss in some panko breadcrumbs before roasting for an added crunch factor.
Serving Suggestions
These Garlic Lemon Roasted Potatoes go with everything! Here are some ideas:
- Pair them with roasted chicken, grilled steak, or salmon for a balanced meal.
- Serve alongside a quiche for a hearty breakfast.
- Toss them into a salad for extra texture and flavor.
- Serve with a ranch or Greek yogurt dip for an extra-tasty side.
Storage and Freezing Instructions
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Reheating: Pop them back in the oven at 375°F (190°C) for 10 minutes to crisp them up again.
Freezing: Not recommended—potatoes tend to lose their crispy texture after freezing and reheating.
Frequently Asked Questions
Yes! You can roast them ahead of time and then reheat them in the oven at 375° F (190° C) for 10 minutes before serving.
You can, but they don’t get as crispy as baby potatoes or Fingerlings. If using russets, peel them and cut them into wedges for the best results.
Absolutely! Cook at 400° F (200° C) for about 20 minutes, shaking the basket halfway through.
Use a metal baking sheet, don’t overcrowd the pan, and roast at a high temperature for the best crunch!
More Potato Side Dish Recipes You’ll Love!
- Easy Hasselback Potatoes (Cheesy)
- Easy Creamy Mashed Potatoes (No Lumps)
- Slow Cooker Bacon and Ham Breakfast Potatoes
- Easy Cheesy Hash Brown Casserole
- Browse more recipes…
Recipe Card
Garlic Lemon Roasted Potatoes
Equipment
Ingredients
- 2 lb (900 g) baby or fingerling potatoes
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (28 g) melted butter
- 3 garlic cloves, minced
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon oregano
- 1 teaspoon salt, or to taste
- 1/4 teaspoon Fresh ground black pepper, or to taste
- 1 tablespoon chopped Italian parsley leaves (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat the oven to 375º F (190º C).
- Cut the potatoes in half lengthwise.
- Mix the olive oil, butter, garlic, lemon juice, oregano, salt, and black pepper in a big bowl. Add the potatoes and toss until well coated.
- Arrange potatoes, flesh side down, on the sheet pan and spread out into 1 layer.
- Bake for 25-30 minutes, or until tender and tops are golden, bottoms are browned and crisp.Note: The baking time might vary depending on the size of your potatoes.
- Remove the potatoes from the oven, sprinkle with parsley, and serve hot.
- This recipe is naturally egg, gluten, nut, peanut, and sesame free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Swap butter for extra olive oil or a plant-based butter alternative.
- Potatoes aren’t crispy enough: If your potatoes turn out soft rather than crispy, it’s likely due to too much moisture. Pro Tip: Make sure to pat the potatoes dry with a paper towel before tossing them in oil. Also, don’t overcrowd the pan—give them space to crisp up!
- The potatoes are undercooked: No one wants a hard potato! Pro Tip: If using larger potatoes, cut them into smaller, evenly sized pieces to ensure they roast at the same rate.
- Too tangy for your taste: Lemon juice adds brightness, but too much can be overpowering. Pro Tip: Start with half the amount of lemon juice and adjust to taste before serving.
- Use a Hot Oven – Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Toss Halfway Through – Flip the potatoes at least once during roasting to ensure they cook evenly.
- Let Them Rest – Give the potatoes a minute or two to cool before serving; this helps them crisp up even more!
- Spicy Kick – Add a pinch of red pepper flakes or a dash of smoked paprika.
- Cheesy Goodness – Sprinkle with freshly grated Parmesan or a dairy-free cheese alternative right before serving.
- Herb Lovers – Try adding fresh rosemary, thyme, or basil for a different flavor profile.
- Extra Crunch – Toss in some panko breadcrumbs before roasting for an added crunch factor.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in December 2018. In March 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
