Lemon Herb Roasted Potatoes

ByBarry C. Parsons
53 Comments

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

Lemon Herb Roasted Potatoes are cut into small potato nuggets to 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

Originally posted January 2013.

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.

Lemon Herb Roasted Potatoes photo with title text for social media.

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.  

English Style Roasted Potatoes shown with roasted garlic pn a rectangular serving plate
English Style Roasted Potatoes. Crispy outside, fluffy and steaming inside.

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

2023 update:

It's been 10 YEARS since we first shared this lemon and herb version of our roast potatoes. Since then, this has proven to be one of our most popular side dishes to ever be featured on Rock Recipes!

Readers have told me they make these every time they serve a roast dinner. What can I say? When something works, it just works! These potatoes are an incredibly versatile side dish, whether you're having turkey dinner, steak, fish or beyond. 

Whether they're a household favourite or you're trying them for the first time, we hope you enjoy!

Need more 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. 

26 Best Barbecue Side Dishes photo collage for Pinterest

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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

Lemon Herb Roasted Potato Nuggets

Yield: 8 servings
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 ½ 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 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 1 ½ tablespoon 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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© Barry C. Parsons
Cuisine: American / Category: Side Dishes

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53 Comments

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

  3. 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.

    1. 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. 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.

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

    3. 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. 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

  6. 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!

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

      1. 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.

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

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

    1. 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. 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?

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

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

  13. 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

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

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