Lemon Herb Roasted Potatoes

Posted on Jan 26 2013 - 11:44am by Barry C. Parsons
image_print
Lemon Herb Roasted Potatoes

Lemon Herb Roasted Potatoes

Lemon Herb Roasted Potatoes cut into small potato nuggets ensure crispy flavour in every bite.

Roasted potatoes are pretty much a family institution at our house. Now these flavourful potato nuggets have become a new favourite. I first started making them about 10 years ago when I saw Jamie Oliver make them. I describe them as an absolute must for a British roast dinner of any sort. You can read more about how to make The Pefect Roast Potato here. 

This variation simply takes the same method and adds lemon and herbs. We enjoyed these potatoes at our Sunday dinner last weekend along with a whole, beautifully roasted Lemon Dijon Chicken

Lemon Herb Roasted Potatoes

Lemon Herb Roasted Potatoes

4.8 from 6 reviews
Lemon Herb Roasted Potato Nuggets
 
Prep time
Cook time
Total time
 
These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki.
Author:
Recipe type: Side Dish
Serves: Serves 4-6
Ingredients
  • 6- 8 large sized russet potatoes, peeled and cut into 1½ to 2 inch chunks
  • juice of one lemon
  • ¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper
  • 1½ tbsp dried herbs, oregano, thyme and rosemary are good choices
  • 1 whole garlic bulb broken into about 4 pieces (optional)
Instructions
  1. Parboil the potatoes in salted water for about 3-4 minutes, no longer.
  2. Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
  3. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
  4. Toss together so that the potatoes absorb the lemon juice.
  5. Add the salt, pepper, herbs, garlic cloves and olive oil.
  6. Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

43 Comments so far. Feel free to join this conversation.

  1. Michelle Buenzli January 26, 2013 at 2:18 pm - Reply

    I’ve been following Jamie Oliver’s method for roasted potatoes for a few years now too. They are fabulous! Crisp outside, perfect inside!

  2. Pandi January 3, 2015 at 11:10 am - Reply

    I have all of those ingredients – I can make this tonight!

  3. Tanya January 28, 2015 at 5:43 pm - Reply

    I’m making this tonight for dinner, but I have a question. Can I use parchment paper on the baking pan? I always line my pans with parchment when I cook.

    • Barry C. Parsons January 29, 2015 at 1:15 pm - Reply

      I use parchment paper a lot too but not in this case. You need to heat your pan first and they don’t stick when you do that properly. The parchment paper may soak up the oil too.

  4. Jean February 4, 2015 at 6:41 pm - Reply

    I was wondering how well these would crisp if I were to use an electric skillet. Living in Florida, I try not to use the oven as often as possible as it heats the house up so quickly.

    • Barry C. Parsons February 7, 2015 at 8:22 am - Reply

      You can try it but this recipe really is meant to be roasted to get that beautifully crispy exterior.

    • Shan February 26, 2015 at 11:53 pm - Reply

      I love my electric skillet for potatoes! Get the oil really hot! You do have to turn them!!!

    • Mystic January 6, 2016 at 11:39 am - Reply

      I hate using my oven when it is hot too. I recommend one of the halogen heat/ convection ovens. They heat up much faster, use less energy, and they don’t heat up the house. With minor adjustments, they will do anything a big oven will do.

  5. Debbie February 16, 2015 at 12:54 pm - Reply

    Can’t wait to try this recipe. I read the link to The Perfect Roasted Potato. You are cubing the potatoes in your recipe but the other recipe only says peel. Seems like a long time to cook cubed potatoes. Can you clarify for me please. Thank You

    • Barry C. Parsons March 25, 2015 at 5:13 pm - Reply

      They are cut into large potato nuggets, not diced small like hashbrowns.

  6. Lori February 17, 2015 at 6:45 pm - Reply

    These look delicious! Do you peel the garlic or just mix it in with skins on? If so, does the garlic somehow flavor the potatoes? Just curious as I’ve never done anything like this. Thanks!

    • Barry C. Parsons March 25, 2015 at 5:21 pm - Reply

      I like to eat the roasted garlic with the potatoes and sour cream. Heaven!…if you like roasted garlic.

      • Dianne December 20, 2015 at 11:17 am - Reply

        I’m pretty sure she was asking if you peel the garlic prior to roasting, as it seems odd it would flavor the potatoes with the skins on. I was actually wondering myself, yet the picture shows the skin still on, which seems strange.

        • Barry C. Parsons February 14, 2016 at 11:25 am - Reply

          The peels pop open to release flavour but they are needed or else the garlic will burn and get too bitter.

  7. Kendray R. February 22, 2015 at 9:32 pm - Reply

    Made these tonight and while the flavor was good, the crisp wasn’t there. They were just okay, nothing special.

    • Barry C. Parsons March 25, 2015 at 5:06 pm - Reply

      Sounds like you used the wrong potatoes or didn’t cook them long enough. As you can tell by the pic, they’re crisp when I cook them.

  8. Kaytia February 26, 2015 at 7:16 pm - Reply

    My potatoes did not turn out nearly as textured and crispy and I had them in for nearly an hour and a half. How can I make sure to get this same texture?

    • Barry C. Parsons March 25, 2015 at 4:57 pm - Reply

      Sounds like an issue with the type of potatoes to me.

  9. Sandy April 3, 2015 at 9:20 pm - Reply

    Unsure about the instructions re preparing the garlic…do you peel the garlic? I have never had roasted garlic.

  10. ady April 5, 2015 at 7:30 pm - Reply

    I just tried this recipe and the potatoes came out gorgeous!! Crispy thin outside, very tender and soft in the inside. I will never make potatoes any other way!!!

  11. Aviva April 9, 2015 at 4:54 pm - Reply

    I liked this lemon flavor but what was really amazing was the CRUNCH that this cooking method yielded. It is what I am always trying to attain but never have been able to till now with roasted potatoes. They even reheat well. Thank you, thank you, THANK YOU!

  12. Fabiola Baldini April 9, 2015 at 6:38 pm - Reply

    I just made them and the taste was incredible!!!! I can’t wait to make them again! thank you for the recipe!!!

  13. Dianne April 23, 2015 at 3:37 pm - Reply

    I can’t wait to make these. I have all the ingredients ready. One question though. “par boil” the potatoes. When I think par-boil I think water boiling and drop the veggie in, but with potatoes I assume they are in the water as it is brought up to boil. So do you put them in cold water and once it’s boiling set the timer for 3-4 minutes? or drop them in water already boiling for 3-4 minutes.
    Thank you

    • Barry C. Parsons April 27, 2015 at 2:17 pm - Reply

      I let the water boil first. I also have the potatoes in hot tap water while the pot boils. Then drop in the spuds, wait for them to come up to boiling again and start timing.

  14. Becca April 30, 2015 at 1:36 am - Reply

    these look awesome! Have you ever made them in bulk and freeze? If so, how did you reheat them?

  15. Ashley June 17, 2015 at 1:21 pm - Reply

    Looks very good, will have to try it.

  16. ruby June 20, 2015 at 4:53 pm - Reply

    I am making these today…I only have red potatoes…do these really not turn it if they are not russet potatoes?

  17. Brianna June 24, 2015 at 1:31 pm - Reply

    These came out great. They have awesome flavor and are so crispy!

  18. Boopinterest July 1, 2015 at 7:35 pm - Reply

    I have made roasted potatoes before, just not with lemon juice and these herbs. I can’t wait to try this alternative!! And the way I learned was after par-boiling the potatoes, to use a cookie sheet,pour some oil on it then put the potatoes on it,turning them to coat them all over then baking them. But either way, roasted potatoes are a wonderful dish!!!!

  19. tll July 16, 2015 at 6:02 pm - Reply

    The instructions do not indicate whether you need to peel the potatoes. Please advise. Thank you!

  20. Karryn September 6, 2015 at 10:51 am - Reply

    When fixing this recipe, do you use all 3 herbs or just 1 of the 3?

  21. Alex Vallas November 30, 2015 at 9:03 pm - Reply

    The Greeks have cooked potatoes this way for generations. Always use EVOO.

  22. Aysia January 17, 2016 at 4:29 am - Reply

    When do you peel and cut the potatoes?

  23. Naser February 3, 2016 at 5:13 am - Reply

    Very delicious and mouth watering recipe…
    I tried it, my only addition is little sweet paprika for colour and taste…. Omg, i can’t really tell you how delicious it was, me and my kids all enjoy…. Serve with Ketchup and Mayo… Wow..

    • Barry C. Parsons February 8, 2016 at 1:32 pm - Reply

      When you make the kids happy, you know it’s a hot. Thanks for sharing your success.

  24. Catherine April 3, 2016 at 1:10 pm - Reply

    Have you ever used the tiny potatoes and cut in half? These of course would not get peeled. Would they work? Also – have you tried using the minced garlic in the jar and just adding at the beginning when they go in the oven?

    • Barry C. Parsons April 8, 2016 at 5:14 am - Reply

      Minced garlic will burn in the cooking time. Using unpeeled potatoes is different altogether in terms of crispy potatoes.

Leave A Response

Rate this recipe: