Description
2 pounds baby potatoes, halved
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon lemon zest
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable broth or chicken broth
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Add the halved potatoes and toss to coat them evenly with
the marinade.
Transfer the potatoes to the prepared baking sheet in a single layer. Pour the broth over the potatoes.
Roast in the oven for 35-40 minutes, turning the potatoes halfway through, until they are golden and crispy on the edges, and tender in the middle.
Remove from the oven and garnish with freshly chopped parsley before serving.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Kcal: 230 per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect roasted potatoes every time.
- Prep the Potatoes: Thoroughly wash 2 pounds of baby potatoes. Halve them, ensuring pieces are roughly the same size for even cooking. Pat them dry with a clean towel.
- Make the Marinade: In a large mixing bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 4 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully emulsified.
- Marinate: Add the halved potatoes to the bowl. Use your hands or a large spoon to toss and coat every piece evenly. Let them sit for 5-10 minutes to absorb the flavors.
- Arrange & Add Broth: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the potatoes in a single, uncrowded layer. Pour 1/2 cup of vegetable or chicken broth evenly over the potatoes—this creates steam for a tender interior.
- Roast: Place the baking sheet in the oven’s center rack. Roast for 20 minutes, then remove the sheet and carefully turn each potato half over using tongs. Return to the oven for another 15-20 minutes until golden brown and crispy.
- Garnish & Serve: Remove from the oven, transfer to a serving dish, and immediately garnish with a generous handful of freshly chopped parsley.
Serving Suggestions
These versatile potatoes pair beautifully with numerous mains. For a classic dinner, serve alongside roasted chicken, grilled lamb chops, or baked salmon. For a vegetarian feast, they complement a hearty lentil loaf or a large Greek salad with feta. They also make an excellent addition to a brunch spread with eggs.
How-to Summary
Halve baby potatoes and marinate in a lemon-garlic-oregano oil mixture. Arrange on a parchment-lined sheet, pour over broth, and roast at 400°F for 35-40 minutes, turning halfway, until crispy and tender. Garnish with parsley.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes?
Yes. Cut Yukon Gold or russet potatoes into 1-inch chunks. Adjust roasting time slightly, as larger pieces may take longer to become tender inside.
Can I make these ahead of time?
You can marinate the potatoes up to 2 hours in advance (store covered in the fridge). For best texture, roast just before serving, as they can lose crispiness when reheated.
What can I substitute for the broth?
Dry white wine or even water will work. The liquid primarily creates steam; broth simply adds a layer of savory flavor.
Why are my potatoes not getting crispy?
This is usually due to overcrowding the pan. Ensure the potatoes are in a single layer with space between them. Also, ensure your oven is fully preheated.
Can I add other vegetables?
Absolutely. Add halved cherry tomatoes, sliced onions, or bell pepper chunks in the last 15 minutes of roasting. Denser veggies like carrots should be added at the start.
Common Mistakes to Avoid
- Not Drying the Potatoes: Excess water prevents proper crisping. Always pat halved potatoes dry before marinating.
- Skipping the Turn: Failing to turn the potatoes halfway through roasting will result in uneven browning.
- Using Bottled Lemon Juice: Fresh lemon juice and zest are crucial for the bright, vibrant flavor this recipe is known for.
- Neglecting the Broth: The broth is key for achieving a tender, fluffy interior. Don’t omit it.
Conclusion
These Lemon Garlic Roasted Potatoes are a simple yet spectacular side dish that transforms humble ingredients into a flavorful, crispy, and tender delight. The combination of zesty lemon, aromatic garlic, and savory herbs is timeless. By following the detailed guide and avoiding common pitfalls, you can consistently create a crowd-pleasing dish that complements any meal. Enjoy the process and the delicious results!
