These Garlic and Lemon Roasted Potatoes are quick oven roasted mini potatoes, cooked until golden, then tossed in a garlic herb butter and served with a drizzle of lemon.
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 for Garlic and Lemon Roasted Potatoes
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 :)
Garlic and Lemon Roasted Potatoes
Quick, easy and delicious, these potatoes will be the star of the meal!
- 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.