Crispy Lemon Roasted Potatoes

overhead shot of potatoes garnished with parsley fresh out the oven

5 from 5 votes

These Potatoes are infused with Lemon Juice then roasted with Garlic and Rosemary. They're ultra crispy and super easy to make!

Prep Time5

Cook Time1

Steam Drying10

Total Time1 10

Course: Side Dish

Cuisine: Universal

Servings:

Author: Chris Collins

Cost: £1.50 / $2

Equipment

Medium/Large Pot & Colander
Large Greaseproof Baking Tray
Sharp Knife & Chopping Board
Plastic Turner/Spatula

Ingredients

2lb / 1kg Baking Potatoes, diced into chunks
3 Lemons
3-4 large sprigs of Fresh Rosemary, halved
1 small bulb of Garlic, cloves separated but left in skins
2 tbsp Olive Oil
1 tbsp finely diced Fresh Parsley, or as needed (to serve)
1.5 tsp Salt, or to taste
1/4 tsp Black Pepper, or to taste

Instructions

Place potatoes into a pot and fill with cold water until they're only just covered. Quarter 2 of your lemons and squeeze all of the juice into the water, then add the leftover lemon skin in there too. Sprinkle in 1 tsp salt, give it a stir then bring to a boil. Cook until knife tender, around 15-20mins depending on size.
Drain and leave to steam dry for at least 10mins, but preferably until they completely stop steaming and are cool enough to handle.
Add everything (including lemon skins) to a large baking tray and throw on the rosemary and garlic cloves. Drizzle over 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper (or to taste). Give a good mix, space everything out then pop in the oven at 200C/390F for 35-45mins, or until golden and crunchy, tossing everything once of twice during.
Remove garlic cloves, lemon and rosemary stalks, then sprinkle of fresh parsley. Divide remaining lemon into 4 wedges and squeeze over lemon juice to taste JUST before serving (so they stay nice and crispy).

Video

Notes

a) How lemony are these potatoes? - They have a subtle taste of lemon running through the centre. This, alongside a few squeezes of fresh lemon juice over right at the very end, results in a nice burst of lemon flavour, but nothing too overpowering. Taste one fresh out the oven to determine of much, if any, lemon juice you want to squeeze over at the end.

b) Can I use other herbs? - These work great with a variety of different herbs. I've swapped the rosemary out for thyme before and that works nicely. You can also switch of the fresh parsley for dill or basil. Oregano is also quite traditional in Greek style lemon potatoes.

c) Calories - slight overestimate as the garlic/rosemary isn't actually eaten, and the 1 tsp salt in the water doesn't all get soaked up by the potatoes. Just a rough guidance:

Nutrition