Lemon roasted potatoes are a delicious side dish that’s so easy to make! These are flavorful, crispy, and tender. Serve these potatoes with chicken, fish, or anything you like.
There’s something that’s just so comforting about roasted potatoes, isn’t there?
The crispy skins, the tender inside, salt and pepper – it’s all so delicious.
We make oven roasted potatoes pretty often, but I wanted a little change, so I decided to try garlic lemon roasted potatoes. These are so good! The lemon really adds a pop of flavor to this recipe.
Some people really LOVE lemon (Darryl is one of them!). If that’s you, you may want to increase the amount of lemon juice. Go ahead and use more if you like. Same for garlic – feel free to add more garlic cloves if you want.
What potatoes are best for roasting?
We used baby red skin potatoes for this recipe, but you could use regular size red skin potatoes, or even Yukon Gold potatoes. Leaving the skins on makes these nice and crisp on the edges.
Can I peel the potatoes for this recipe?
I used baby red skins, so peeling them wasn’t a possibility. If you really prefer peeled potatoes, get the larger red skin potatoes or Yukon Gold potatoes and peel those instead.
Tips for making the best lemon roasted potatoes:
- Cut the potatoes into similar sizes, so they cook evenly.
- Use parchment paper to make clean up of the pan easier, and to prevent the potatoes from sticking.
- Pat the potatoes dry before adding the oil, lemon, garlic, salt, and pepper.
- Stir the potatoes during baking so they get golden brown on all sides.
Can I make these potatoes ahead of time?
Roasted potatoes are best when made fresh and enjoyed right after they come out of the oven. My recommendation is to make them and serve immediately. If you need to reheat leftovers, there are instructions for that below.
How to reheat roasted potatoes:
Although these potatoes are best when they are fresh out of the oven, you can reheat them the next day if you need to.
Just reheat at 350 degrees until they are heated through. Stir during reheating so that they don’t burn or dry out.
What to serve with garlic lemon roasted potatoes:
- roast chicken
- fish
- sheet pan chicken and vegetables
- eggs and toast for breakfast or brunch
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Lemon Roasted Potatoes.
These lemon roasted potatoes are perfect for serving with chicken, fish, or beef. This is an easy recipe your family will love!
Ingredients
- 2 pounds small red skin potatoes
- 4 Tablespoons olive oil
- 1/2 Tablespoon lemon zest about the amount from one lemon
- 2 1/2 Tablespoons lemon juice
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
Instructions
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Preheat the oven to 425 degrees. Line a rimmed cookie sheet with parchment paper.
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Clean the potatoes and pat dry. Cut each potato into small pieces and place into a large bowl.
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Add the olive oil, lemon zest, lemon juice, minced garlic, salt, garlic powder, and pepper. Use your hands to mix the potatoes - make sure they are all coated with the oil and spices.
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Place on the parchment lined cookie sheet. Bake at 425 degrees for about 35 minutes until the potatoes are golden and crisp on the edges. Stir the potatoes about every 10 minutes during cooking to make sure they are cooking evenly.
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Allow to cool slightly before serving. Add more salt and pepper if desired.
Recipe Notes
If you don't have red skin potatoes, you can use Yukon Golds or a different variety that you prefer.
Delicious recipe!