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Zesty Lemon-Herb Roasted Potatoes

Crispy baby potatoes tossed with olive oil, bright lemon, garlic, and fresh herbs, then roasted until golden — a simple, sunny side dish that goes with absolutely everything.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Baking sheet
  • Mixing bowl

Ingredients
  

  • 2 pounds baby potatoes, halved
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons dried rosemary or 2 tablespoons fresh rosemary, chopped
  • 2 teaspoons dried thyme or 2 tablespoons fresh thyme, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley for garnish, optional

Instructions
 

  • Preheat the Oven: Preheat your oven to 425°F (220°C).
  • Prepare Potatoes: In a large bowl, combine halved baby potatoes with olive oil, lemon juice, lemon zest, rosemary, thyme, garlic powder, salt, and pepper. Toss until the potatoes are well coated.
  • Roast: Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, flipping halfway through for even cooking.
  • Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley if desired, and serve warm.