These garlic and lemon roasted potatoes are oven-roasted mini potatoes, cooked until golden, then tossed in a garlic herb butter and served with a drizzle of lemon.
These garlic and lemon mini 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.
Ingredients and substitutions
Potatoes – I love to make these garlic lemon potatoes 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 into large chunks. I would leave the skin on, but that’s just me :)
Olive Oil and Butter – I have made these potatoes with all butter, half butter/half olive oil and all olive oil. They are delicious anyway, so it’s really up to your personal preference.
Garlic – there really is no replacement for fresh garlic in this recipe, so I recommend it. It just brings the most lovely flavour to the dish, that garlic powder or garlic salt can’t replicate.
Lemon – likewise, freshly squeezed lemon juice will bring the brightest flavour. In a pinch, bottled lemon juice will work.
Recipe tips!
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.
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Ingredients
- 20 mini potatoes, cut in half
- 1-2 Tablespoons extra virgin olive oil, (just enough to coat the bottom of your baking sheet)
- 1 teaspoon Kosher salt
Sauce:
- 2 Tablespoons butter, (can use 1 Tbsp butter/1 Tbsp olive oil or all olive oil, as well)
- 1 Tablespoon fresh garlic, finely chopped
- 1 Tablespoon fresh parsley, finely chopped
- 1/2 teaspoon fresh thyme leaves, (or a pinch of dried thyme leaves)
- Flaky salt, for serving
- Lemon wedges, for serving
Instructions
- Preheat oven to 425 F. (regular bake setting/not fan assisted)
- Pour olive oil onto a baking sheet or cast iron skillet and brush to spread into a thin even layer. Sprinkle evenly with Kosher salt. Place potato halves, cut side down in a single layer on a baking sheet. Roast in preheated oven for about 20 minutes, or until underside of the 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 into skillet with garlic herb butter. Toss to coat, then remove to a serving plate. Sprinkle with flaky salt and drizzle with fresh lemon.
Notes
More potato recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
About how much lemon (juice?) do you sprinkle on these potatoes? They look amazing.
The lemon can just be measured by the heart here, using as much or as little as you enjoy :) Just place a lemon wedge on the plate with the potatoes and allow each person to add as much or as little as they want.
Just when you think you’ve tried every potato recipe out there…
This was a big hit with the entire family. I didn’t tell anyone about the lemon and it was fun to watch their reactions. What a pleasant surprise! I highly recommend this recipe!
I’m so glad everyone enjoyed it, Jeanne! And yes, it is a pleasant surprise, isn’t it? Thanks so much :)
These were great with grille gouda and apple sandwiches for an easy and satisfying dinner. Thanks for a great recipe!
So glad you enjoyed these, Vivian! Thanks :)
Wow! I am a beginner in the kitchen and made this recipe paired with greek grilled chicken. My boyfriend was blown away by this dish and was very impressed I made it. Thanks for the awesome recipe!
So glad to hear, Cleo! Thanks :)
Thank you for such a yummy side dish. My husband had bought a large bag of small potatoes and I had no idea what to do with them. Since i had some leftover bacon, I added it along with some purple onion I didn’t want to throw away. The recipe would be great without the additions I made. Next time I will make as is. Love the garlic and seasonings. I baked mine longer, probably 40 minutes since I need food to be soft due to my braces lol. Thanks!
So glad you enjoyed these potatoes Penny! Thanks :)
Thank you very much for your answer!
Good evening, Jennifer
first of all I would like to tell you that all your recipes are favolous.
I am going to prepare these potatoes but I can’t decide with what kind of main course to serve them.
Can you suggest something to me.
Maybe salmon or chichen baked in the oven?
Thank you very much in advance.
Hi Aleksandra, I think oven roasted chicken or salmon would be great. They would also be great with souvlaki (chicken or pork). Lemon potatoes are very popular in Greek menus.
Hi, I made this dish last night and it was excellent and simple.
So glad to hear, Liza :) Thanks!
these are everything Jennifer! You had me at lemon and thyme!!
Thanks so much, Cathy :)
I love the lemon and garlic combo for these potatoes Jennifer! Perfect side!
Thanks Mary Ann :)
There’s nothing better than roasted potatoes – what a perfect side dish! :)
Thanks Laura :)
These look so yummy!
Thanks Bethany :)
I’ve never met a potato I didn’t like, so you know I’m drooling over these! I love that you used mini potatoes and left the skins on – that’s my all time favorite way of enjoying them! SO CRISPY AND DELICIOUS! The garlic herb butter and drizzle of lemon sounds fabulous! I could totally just eat these ‘taters for dinner (or breakfast). Cheers, Jennifer!
Thanks Cheyanne and I’m right with you in the potato loving camp!
I could make a complete meal out of these gorgeous spuds! Love lemon and garlic and potatoes. How perfect!
Thanks Tricia and me, too :)
I’m making a meal for the men in our small group tonight. These potatoes will be on the menu! The look/sound amazing. I can “almost” smell the wonderful aroma too! :)
Thanks Chris and they will love them! :)