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Lemon Herb Roasted Potatoes

Lemon Herb Roasted Potatoes are cut into small potato nuggets ensure crispy flavour in every bite. One of the most popular side dishes ever to be featured on this site and an all-out Pinterest hit.

Lemon Herb Roasted Potatoes on cream coloured plate

Lemon Herb Roasted Potatoes

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 Perfect Roast Potato here.  

Lemon Herb Roasted Potatoes close up shot with title text for Pinterest

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 close up photo of very crispy potatoes

Lemon Herb Roasted Potatoes

Need more barbecue side dish ideas?

For more summer side dish inspiration including everything from baked beans & corn bread to deliciously different potato and pasta salads, be sure to check out our 26 Best BBQ Side Dishes too. 

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Lemon Herb Roasted Potatoes close up shot with title text for Pinterest

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Lemon Herb Roasted Potatoes close up shot with title text for Pinterest
Yield: 8 servings

Lemon Herb Roasted Potato Nuggets

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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.

Ingredients

  • 6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
  • juice of one lemon
  • ¼ to 1/3 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
  • 1 1/2 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.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 343Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 199mgCarbohydrates 65gFiber 7gSugar 3gProtein 8g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Shari

Monday 22nd of May 2017

This recipe looks amazing. I cannot wait to try it. Has anyone tried to do this recipe on the BBQ? With summer coming, was wondering if it would work on the BBQ.

Barry C. Parsons

Wednesday 14th of June 2017

Might be an issue there. But on a pan with the lid down....maybe I'd try.

Lisa

Sunday 8th of January 2017

OMG. OMG. OMG. These are the most delicious potatoes I have ever had! and I LOOOOVVE me some potatoes!!

Barry C. Parsons

Sunday 8th of January 2017

HA! I get that a lot about this recipe!

Mita Pierce

Sunday 20th of November 2016

Can this be nade ahead and reheated? Please advise

Barry C. Parsons

Monday 21st of November 2016

Not really. Roasted potatoes are not as good reheated. We do make hash browns from the leftovers sometimes though.

Destiny L. Wagner

Wednesday 19th of October 2016

Thank you so much! We had these last night with lamb chops. The lemon flavor was just perfect, and I had an excuse to use my herb garden. Thanks also for the tip about pre-heating the pan; I never knew this helped with the potatoes not sticking - it worked like a charm.

Kara

Wednesday 12th of October 2016

Hi! I can't wait to try these potatoes! They look fabulous. I was wondering if I should spray the metal pan with cooking spray...do you ever use parchment paper? Or, is heating the pan sufficient in keeping them from sticking? Thanks for your help!

Barry C. Parsons

Thursday 13th of October 2016

The oil and potatoes on a hot pan are all that's needed. Just give the pan a shake after 10 minutes or so in the oven to make sure they are moving well on the pan.

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