These simple, versatile Lemon Garlic Oven-Roasted Potatoes have become one of my favorite sides. Tender, halved baby potatoes are baked to perfection in a delicious lemon-garlic pan sauce!
EASY OVEN-ROASTED BABY POTATOES
I love potatoes any style, but lately, that cool Fall weather has me roasting everything! Of course, a classic baked potato is always a good option, but sometimes I want something a little more special, a little more flavorful…
Enter these wonderful roasted baby potatoes! With their special pan sauce of broth, olive oil, lemon, garlic, and dried herbs, they’re truly a knockout – the kind of side dish that steals the show! And, they are very easy to make; cut the potatoes, place them in a baking dish, pour the lemon garlic sauce over the potatoes, and bake.
- Baby Potatoes: About 2 pounds, halved. Larger potatoes, cut into bite-sized pieces, can be substituted.
- Vegetable Broth or Chicken Broth: I use low-sodium broth.
- Olive Oil: Extra virgin will have the most pungent flavor, but lighter olive oils are good, too.
- Lemons: You’ll need the juice of three lemons and the zest of one.
- Fresh Garlic: About six cloves of fresh garlic, peeled and minced or put through a garlic press.
- Dried Thyme and Oregano
- Paprika: This dish is best with regular paprika, rather than smoked or hot paprika.
- Salt and Pepper
- Chopped Fresh Parsley: For garnish.
HOW TO CUT BABY POTATOES
A few tricks to properly cutting potatoes for roasting:
- First, make sure that the potatoes are scrubbed well! There’s a saying, “dirty as an unwashed potato” for a reason! Potatoes naturally grow in the soil, and even after being washed and packaged for sale, they usually still have a layer of fine grit and dirt that needs to be scrubbed away with a clean dishcloth (or veggie scrub brush) and warm water.
- Second, decide whether or not to peel your potatoes. I always peel Russet varieties, but for thin-skinned potatoes like Yukon Gold, Baby Red, and plain white potatoes, I tend to leave the skin on.
- Finally, cut the potatoes to the correct size. The golden rule is to make sure that the potato chunks are all roughly the same size. For this recipe, that’s about 1.5 inches, or halves if you’re using baby potatoes.
HOW TO MAKE OVEN-ROASTED POTATOES
- Cut Up the Potatoes: Following the tips above, wash, peel (or not!) and cut up the potatoes. Place them into a 9×13 baking dish.
- Whisk the Sauce Ingredients Together: In a mixing bowl, whisk together the broth, olive oil, lemon juice and zest, garlic, and seasonings. Pour over the potatoes and stir to coat.
- Cover and Bake: Cover the dish with foil and bake at 350˚F for 50 minutes, stirring halfway through the cook time.
- Uncover and Finish Baking: Remove the foil and roast for 10 more minutes, or until fork-tender. Remove from the oven and taste for salt and pepper.
- Garnish and Serve! You can serve the potatoes as-is, or use a slotted spoon to remove them to a serving platter. Serve the sauce alongside in a gravy boat or other small dish.
Wondering what to serve with oven-roasted potatoes? Here are some ideas!
- Another veggie side: Make your oven do double-duty by pairing these potatoes with my super-easy One-Pan Roasted Pork Tenderloin with Asparagus or these Crispy Brussel Sprouts. Yum!
- Roast Chicken: I also love, love love serving roasted potatoes with a wonderful whole roasted chicken. Try my Easy Roast Chicken recipe for a combination that can’t be beat!
- Steak: Steak and potatoes is a saying for a reason right? This combo is a match made in heaven. I love this easy recipe for Oven Grilled Steak with potatoes!
HOW TO STORE AND REHEAT LEFTOVERS
- Store leftovers in tightly-covered containers, or in individual portions sealed in plastic food-storage bags, for 3 to 5 days.
- It is not recommended to freeze these leftovers, as the flavor and texture may degrade.
More Potatoes Recipes
Tools Used in this Recipe
Lemon Garlic Oven Roasted Potatoes
- 2 pounds baby potatoes, cut in half (you can also use larger potatoes, but cut them into about 1.5-inch cubes)
- ¾ cup low-sodium vegetable broth or chicken broth
- ¼ cup olive oil
- 1 fresh lemon, zested
- 3 fresh lemons, juiced
- 6 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 ½ teaspoons salt, or to taste
- ½ teaspoon fresh ground black pepper
- Chopped fresh parsley, for garnish
- Preheat oven to 350˚F.
- Cut up the potatoes and arrange them in a 9x13 baking dish; set aside.
- In a mixing bowl whisk together broth, olive oil, lemon juice, lemon zest, garlic, thyme, oregano, paprika, salt, and pepper.
- Pour over the potatoes; stir well.
- Cover with foil.
- Roast for 50 minutes, stirring halfway through cooking.
- Remove foil and continue to roast for 10 more minutes, or until tender.
- Remove from oven.
- Taste for salt and adjust accordingly.
- Garnish with fresh parsley and serve with the pan sauce.