These garlic and lemon potatoes are quick oven roasted mini potatoes, cooked until golden, then tossed in a garlic herb butter and served with a drizzle of lemon.

lemon garlic potatoes in white bowl with spoon

These potatoes might just be my favourite way to enjoy potatoes. They are enjoyed here often as a quick, easy and delicious side dish. They are a great side for simple grilled meat, as they are loaded with flavour.

The potatoes roast up quickly in a hot oven, with a golden bottom and creamy soft insides. As soon as they are cooked, they are quickly tossed in garlic, herbs and butter (or olive oil) and served with a drizzle of fresh lemon juice.

Cook’s Notes

A cast iron skillet is perfect for getting a great golden bottom on your potatoes, but you need to make sure that your potatoes are all lying flat on the bottom. If you only have a small skillet and you want lots of potatoes, go with a baking sheet instead.

I have made these potatoes with all butter, half butter/half olive oil and all olive oil. They are delicious any way, so it’s really up to your personal preference.

I love these with mini potatoes, because they are so lovely and creamy, but you could also make these with larger potatoes. I think a yellow-fleshed or white potato would be fine. Simply cut in to large chunks. I would leave the skin on, but that’s just me :)

lemon garlic potatoes in white bowl with spoon

lemon garlic potatoes in white bowl with spoon

Get the Recipe: Garlic and Lemon Roasted Potatoes

Quick, easy and delicious, these potatoes will be the star of the meal! 
5 stars from 7 ratings
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 3 servings


  • 20 mini potatoes, cut in half
  • 1-2 Tbsp olive oil, (just enough to coat the bottom of your baking sheet)
  • 1 tsp Kosher salt


  • 2 Tbsp butter, (can use 1 Tbsp butter/1 Tbsp olive oil or all olive oil, as well)
  • 1 Tbsp garlic, finely chopped
  • 1 Tbsp fresh parsley, finely chopped
  • 1/2 tsp fresh thyme leaves, (or a pinch of dried)
  • Flaky salt, for serving
  • Lemon wedges, for serving


  • Preheat oven to 425 F.
  • Pour olive oil on to a baking sheet or cast iron skillet and brush to spread in to a thin even layer. Sprinkle evenly with Kosher salt. Place potato halves, cut side down in a single layer on baking sheet. Roast in preheated oven for about 20 minutes, or until under-side of potatoes are golden brown.
  • When potatoes are almost finished roasting, melt butter in a skillet over medium heat. Add garlic and cook, stirring, until garlic is soft and fragrant, but not browned. Turn off heat under pan. Add parsley and thyme. Stir to combine.
  • As soon as potatoes are removed from the oven. Spoon in to skillet with garlic herb butter. Toss to coat, then remove to a serving plate. Sprinkle with flaky salt and drizzle with fresh lemon.
Cuisine: American, Canadian
Course: Side Dish
Author: Jennifer
Calories: 117kcal, Carbohydrates: 1g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 844mg, Potassium: 27mg, Vitamin A: 345IU, Vitamin C: 3.3mg, Calcium: 5mg, Iron: 0.3mg
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