Lemon Garlic Roasted Potatoes (Printable)

Golden roasted potatoes tossed with fresh lemon, garlic, and oregano. Crispy edges, tender inside—the perfect Mediterranean side.

# What You Need:

→ Potatoes

01 - 2 lbs baby potatoes or Yukon Gold potatoes, washed and quartered

→ Marinade

02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 large lemon, zested and juiced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon salt
07 - 1/2 teaspoon freshly ground black pepper

→ Garnish

08 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, dried oregano, salt, and freshly ground black pepper until well combined.
03 - Add quartered potatoes to the marinade bowl and toss thoroughly to coat evenly with all seasonings.
04 - Spread coated potatoes in a single layer on the prepared baking sheet, avoiding overcrowding for optimal crispiness.
05 - Roast for 30 to 35 minutes, turning potatoes once halfway through cooking, until golden and crispy on the edges with fork-tender interiors.
06 - Remove from oven and transfer to a serving platter. Garnish with fresh parsley if desired and serve immediately while hot.

# Expert Tips:

01 -
  • The potatoes develop this magical dual texture you cant get from boiling or frying crispy golden exteriors with pillowy centers that practically melt in your mouth.
  • The marinade works its way into every nook and cranny of the potatoes creating flavor that goes all the way through not just on the surface.
02 -
  • I once made the mistake of crowding too many potatoes on a single baking sheet and ended up with steamed rather than roasted potatoes the spacing really is crucial for that perfect crust.
  • Flipping the potatoes exactly halfway through cooking makes all the difference in achieving even browning I learned this after serving a batch that was only golden on one side.
03 -
  • Let the potatoes sit in the marinade for at least 10 minutes before roasting if you have time this extra soak allows the flavors to penetrate deeper into each piece.
  • Keep the potato pieces relatively similar in size to ensure they cook evenly the quarters should be about 1-inch chunks for the perfect balance of crispy exterior and tender interior.

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