Lemon Herb Roasted Potatoes
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.
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.
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.
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.
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.
Like this Lemon Herb Roasted Potatoes recipe?
Find plenty of other delicious ideas like this in our Side Dishes Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
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.
Lemon Herb Roasted Potato Nuggets
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
- Parboil the potatoes in salted water for about 3-4 minutes, no longer.
- 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.
- After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
- Toss together so that the potatoes absorb the lemon juice.
- Add the salt, pepper, herbs, garlic cloves and olive oil.
- 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.
Recommended Products
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
8Serving Size
1Amount 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.
I am making these today...I only have red potatoes...do these really not turn it if they are not russet potatoes?
Russet potatoes will be far crispier.
These came out great. They have awesome flavor and are so crispy!
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!!!!
The instructions do not indicate whether you need to peel the potatoes. Please advise. Thank you!
The ingredients note that the potatoes are peeled.
When fixing this recipe, do you use all 3 herbs or just 1 of the 3?
Your choice.
The Greeks have cooked potatoes this way for generations. Always use EVOO.
When do you peel and cut the potatoes?
Before boiling.
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..
When you make the kids happy, you know it's a hot. Thanks for sharing your success.
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?
Minced garlic will burn in the cooking time. Using unpeeled potatoes is different altogether in terms of crispy potatoes.
Wow! These look so good! Definitely trying them 🙂
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!
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.
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.
Can this be nade ahead and reheated? Please advise
Not really. Roasted potatoes are not as good reheated. We do make hash browns from the leftovers sometimes though.
OMG. OMG. OMG. These are the most delicious potatoes I have ever had! and I LOOOOVVE me some potatoes!!
HA! I get that a lot about this recipe!
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.
Might be an issue there. But on a pan with the lid down....maybe I'd try.