These Lemon Roasted Potatoes are a simple but vibrant side dish that pairs well with all your favorite entrees. The potato wedges are tender and fluffy and infused with lemon and herb flavor—they practically melt-in-your-mouth!
These Lemon Roasted Potatoes are exactly the recipe you need to pair with your next meal. They’re quick to prepare and come out of the oven hot and full of lemony deliciousness that’s complemented perfectly by hints of garlic and oregano.
This is a side dish that goes with everything and that I pretty much always have the ingredients for, so I love to whip it up for an easy weeknight dinner, but also for a dinner party with guests.
This easy side dish is packed full of flavor and a total hit in our household.
Why You’ll Love Lemon Roasted Potatoes
- Easy to make. Just a quick 15 minutes of prep needed.
- Minimal ingredients. I can pretty much always count on having all of these ingredients in my kitchen!
- Fresh and vibrant. There is no flavor combination better than fresh lemon, garlic, and herbs!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Potatoes: can use Yukon gold, russet, or even red
- Lemon Sauce: We’re whipping up a simple and flavorful lemon sauce using water, olive oil, lemon juice, and fresh garlic.
- Seasonings: Our perfect blend of seasonings is a simple combination of dried oregano, salt, and pepper.
How to Make Lemon Roasted Potatoes
- Step One: Cut the potatoes into wedges, then spread them out into a greased 9×13” pan.
- Step Two: Add the water, oil, lemon juice, garlic, and seasonings to a bowl, whisk to combine, then pour evenly over the potatoes.
- Step Three: Bake at 325ºF for 1 hour, turning a couple of times to ensure even cooking.
Equipment Needed
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What to Serve with Lemon Roasted Potatoes
These lemon roasted potatoes are bursting with flavor, but still so versatile! Enjoy them with any of your favorite entrees. Here are a few of my favorites:
Recipe Tips and Tricks
- Cut the potatoes evenly. For the best results, cut the potatoes into evenly sized wedges so that they cook at the same rate.
- Use fresh lemon juice. Fresh just has undeniably better flavor than the bottled stuff!
- Grease the pan. This prevents the potatoes from sticking to the bottom of the pan as they bake.
- Don’t overcrowd the baking dish. Piling the potato wedges on top of one another can result in uneven cooking.
- Turn the potato wedges a couple of times throughout the cooking process so that they cook evenly all the way around.
Variations and Substitutions
- Make them spicy. Try adding a little bit of heat with a sprinkle of Cajun seasoning, cayenne pepper, paprika, or chili powder.
- Add other herbs. I love the dried oregano in this recipe, but feel free to “herbify” these a little bit more with some dried basil, rosemary, thyme, or dill.
- Make them cheesy. Give your potatoes a tasty and salty finish with a sprinkle of parmesan cheese.
Storage Instructions
Lemon roasted potatoes are best served immediately, but any leftovers can be stored in an airtight container in the fridge for 3-5 days.
To reheat, lay the potatoes back out into a greased baking dish and bake at 350ºF until heated through.
Can these be frozen?
Technically yes, although the texture of frozen and thawed potatoes is not quite as good as the fresh ones.
If you do decide to freeze your potatoes, let them cool completely, then store them in a freezer-safe container for up to 4 months. When you’re ready to serve them, thaw them overnight in the fridge, then reheat as directed.
Should You Boil Potatoes Before Roasting?
That’s up to you! I choose not to boil my potatoes before roasting, but some like to par-boil them before roasting to cut down on roasting time.
Do whatever works best for you!
Why Aren’t My Roast Potatoes Crispy?
They’re not supposed to be! While many roasted potato recipes yield potatoes with some serious crisp, these lemon roasted potatoes are designed to be softer, fluffier, and more “melt-in-your-mouth”.
If you’re looking for crispier roasted potatoes, check out my Parmesan Thyme Roasted Potatoes!
More Potato Side Dishes You’ll Love
- Bacon Ranch Potatoes
- Savory Slow Cooker Potatoes
- Smothered Potatoes
- Party Potatoes
- Chili Cheese Wedges
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Lemon Roasted Potatoes
Ingredients
- 5 large white potatoes cut into wedges
- 1 cup water
- ⅓ cup extra virgin olive oil
- ½ cup lemon juice
- 3 cloves garlic minced
- 2 ½ tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 325°F.
- Spread potatoes in a greased 9×13 inch pan.
- Add remaining ingredients to a bowl and whisk to combine. Pour evenly over potatoes.
- Bake 1 hour, turning once or twice during cooking. Serve hot.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
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