Oven Roasted Potatoes Recipe
Crispy, golden, and bursting with flavor, Oven Roasted Potatoes make the ultimate quick side dish for any meal. The bright lemon dressing takes these humble spuds to the next level.
Each bite delivers a perfect contrast of crunchy edges and tender insides, kissed with garlic, herbs, and a hint of zing. Easy to prep, they’re ready in just over half an hour!
What You’ll Need for Oven Roasted Potatoes
- Small potatoes – Baby Yukon Gold or red potatoes roast beautifully, turning golden and creamy inside.
- Extra-virgin olive oil – Coats the potatoes for that irresistible crispiness.
- Fresh lemon zest and juice – Add a burst of citrus brightness that cuts through the richness.
- Garlic – Minced fresh garlic infuses every bite with savory warmth.
- Dijon mustard – Gives the dressing a subtle tang and depth of flavor.
- Fresh rosemary or thyme – Fragrant herbs that complement the roasted flavor perfectly.
- Red pepper flakes – A tiny kick of heat to keep things interesting.
- Fresh parsley – Sprinkled on top for a final pop of color and freshness.
How to Make These Oven Roasted Potatoes
Start by preheating your oven nice and hot—425°F is the sweet spot for crispy edges. Toss your halved or quartered potatoes generously with olive oil, salt, and pepper, then spread them out on a parchment-lined baking sheet so they roast, not steam.
Roast for about 20 to 30 minutes, flipping once to get that golden color on all sides. While the potatoes roast, whisk up the zesty dressing of olive oil, lemon, mustard, garlic, herbs, and spices. Once the potatoes are hot and crispy, drizzle them with the dressing and gently toss to coat. Finish with fresh parsley and extra black pepper for good measure.
Tips & Flavor Twists for Oven Roasted Potatoes
For extra-crispy potatoes, don’t overcrowd your baking sheet—airflow is key. If you like a smokier edge, sprinkle in a bit of smoked paprika to the dressing. Swap rosemary for thyme or even fresh dill for a different herbal twist.
Feeling bold? Add a handful of grated Parmesan just before the final five minutes of roasting for a cheesy, golden finish. These potatoes also make a delicious base for a warm potato salad—just add a handful of arugula and a few toasted nuts.
Keeping Your Oven Roasted Potatoes Fresh
Store leftover roasted potatoes in an airtight container in the fridge for up to four days. Reheat them in a hot oven or air fryer to revive their crispiness—microwaving works too but won’t keep the edges as crunchy. For freezing, lay cooled potatoes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to three months. Reheat straight from frozen in a hot oven until warmed through and crispy again.
This easy side is sure to earn repeat requests at any table—simple, flavorful, and always satisfying!
Oven Roasted Potatoes Recipe
Ingredients
- 1 tablespoon minced fresh rosemary or thyme
- 2 garlic cloves minced
- Extra-virgin olive oil for drizzling
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Finely chopped fresh parsley for garnish
- ¼ teaspoon red pepper flakes
- 1 teaspoon Dijon mustard
- 2 pounds small potatoes halved or quartered
- Sea salt and freshly ground black pepper
- 1 teaspoon lemon zest
- ¼ teaspoon sea salt
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 425°F and prepare a large baking sheet with parchment paper. Combine the potatoes with a drizzle of olive oil, sea salt, and black pepper, then arrange them in an even layer on the sheet. Roast for 20 to 30 minutes until the potatoes turn tender and their edges are beautifully golden, adjusting the time according to their size and freshness. In the meantime, prepare the dressing by whisking together the olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, rosemary, red pepper flakes, sea salt, and black pepper in a small bowl. Once the potatoes are roasted, drizzle them with the dressing and toss gently, adding as much dressing as desired. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.
