Lemon Roasted Potatoes
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These Greek-style lemon roasted potatoes are the perfect side dish to any meal. They’re crispy on the outside and tender on the inside. Lemon juice, lemon zest, and fresh dill give these potatoes a zingy and satisfying taste that lingers on your tongue for hours.
If you’re searching for the best lemon roasted potatoes recipe or seeking an easy lemon roasted potatoes for beginners dish, you’ll want to save this one. These potatoes are a classic and provide plenty of savory flavors and nutrients that are perfect as a side. These potatoes are ideal if you’re cooking up Parmesan meatloaf or if you have another hearty dish cooking, such as stuffed pepper soup in the slow cooker.
I have had a craving for Greek food ever since we went to Santorini Greek Kitchen last weekend.
When I opened up my April issue of Bon Appetit, I was immediately drawn to this recipe. I just couldn’t shake the craving for Greek cuisine so I decided to recreate the experience in my own kitchen. The results were fabulous!
Not only are these potatoes the perfect way to brighten up a cold spring day, they would be incredible as a summer side dish as well. 🙂
Now, remember to save this recipe on Pinterest for later 🙂
Scroll to bottom for printable recipe card.
Why You’ll Love This Recipe
- Family-approved—even the pickiest of eaters will love this lemony twist on traditional broiled and baked potatoes. These family friendly lemon roasted potatoes recipe will leave your entire family impressed.
- This recipe doesn’t require excessive ingredients. Most of the ingredients in this recipe can be found right in your pantry!
- This is a great side to make with a variety of meat dishes. From meatloaf with mashed potatoes and cheese to a cheesy turkey meatball skillet, these potatoes shine as a delicious side!
- You can incorporate your own seasonings and flavorings to make these potatoes your own. You also have control over how much lemon you choose to use to suit your preferences while you cook.
Ingredient Notes & Substitutions
Yukon gold potatoes: We recommend gold Yukon potatoes for their creamy, soft texture. However, feel free to swap them for red potatoes or even traditional russet potatoes, depending on your tastes.
Extra-virgin olive oil: Swap EVOO if you don’t have it available for traditional olive oil.
Chopped fresh dill: If you don’t have freshly chopped dill for this recipe, you can use dill seasoning (dry dill). However, there’s nothing quite like using fresh herbs when cooking this simple lemon roasted potatoes meal.
Finely grated lemon peel: If you do not have any fresh lemons in the kitchen, you can use lemon juice in a bottle. Do so sparingly as to not cause your potatoes to taste too sour!
Minced garlic: If you do not have any fresh garlic to mince, you can swap it for garlic pastes or pre-mixed minced garlic. If you’re not a fan of the texture, however, you can also swap the minced garlic for garlic powder instead. We recommend garlic powder over garlic salt. If you only have garlic salt, you can use it by reducing the amount of regular salt you use to season these potatoes.
How to Make It
Step 1. First, preheat your oven to 375 degrees Fahrenheit. You’ll want to prepare other ingredients during this time. Be sure to spray 2 large-rimmed sheets with nonstick spray if you do not have nonstick sheet pans available. Spraying will prevent the potatoes from sticking once they’re cooked! Chop your potatoes into your desired size as your oven is preheating.
Step 2. In a large mixing bowl, toss your chopped potatoes with 1/2 cup of olive oil. Add salt and pepper generously to the mix. Toss the potatoes to coat them completely.
Step 3. Transfer your potatoes to your sprayed nonstick pans, layering them in single layers, dividing them equally.
Step 4. Roast the potatoes in your oven for 30 minutes.
Step 5. While your potatoes are roasting, mix the remaining extra-virgin olive oil, lemon juice, dill, and lemon peel in a small bowl. Pour two tablespoons of the mixture into another small bowl and add your garlic.
Step 6. Divide the garlic mixture between baking sheets with the potatoes and toss to coat. Switch baking sheets and continue to roast the potatoes until they’re tender and brown around the edges (about 15 minutes more).
Step 7. In a large bowl, toss the roasted potatoes with enough of the lemon dressing to coat and serve!
Tips for Success
Use fresh ingredients if you’re interested in a healthy lemon roasted potatoes version. The right oils and fresh seasonings add to the nutrition in this quick lemon roasted potatoes recipe.
Chop your potatoes after boiling them if you prefer to do so when they’re softer and easier to handle.
Storage & Reheating
You can store these potatoes in airtight containers in your refrigerator for up to 3 days after cooking them. It’s best to use standard Tupperware or another container with a sealed lid.
Freeze these potatoes for up to 2 months after covering them with foil and placing them in a suitable container.
To reheat this easy lemon roasted potatoes side dish, remove them from your refrigerator and allow them to thaw or come to room temperature (whether you’ve stored them in your freezer or fridge). Reheat by placing them in a 300-degree (Fahrenheit) oven for 10 to 15 minutes. You can also microwave them for 2 to 3 minutes, but the texture will not be as crisp.
Serving Suggestions
When it comes to homemade lemon roasted potatoes ideas, there is no shortage of serving suggestions. You can serve them alongside a steak sandwich, chicken fried steak, or even with a freshly prepared garden salad that you and your family enjoy. Because these are hearty and savory, it’s best to pair them with greens and meaty dishes! For even more pairings, consider a smothered hamburger steak or Salisbury steak meatballs!
Notes
You can make these potatoes as a classic side dish with dinner, or you can make them when hosting holiday gatherings or game days! They’re so versatile you’ll definitely want to save this recipe in your favorite sides collection.
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Lemon Roasted Potatoes
Ingredients
- Nonstick vegetable oil spray
- 4 pounds Yukon gold potatoes, peeled and quartered
- 1/2 cup olive oil
- 1 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice
- 6 tablespoons chopped fresh dill
- 4 teaspoons finely grated lemon peel
- 24 garlic cloves, sliced
Instructions
- Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
- In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
- While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl. Pour two tablespoons of the mixture into another small bowl and add garlic.
- Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
- In a large bowl, toss roasted potatoes with enough of remaining dressing to coat and serve.
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