Lemon and Herb Roasted Potatoes
Roasted potatoes depend on high heat and a crowded pan to balance a crisp exterior with a soft, steaming center. By tossing them in olive oil and aromatics before roasting at high heat, you create a crust that holds the moisture of the lemon juice added during the final minutes.
Size matters more than heat.
Cut your potatoes into uniform, one-inch chunks to ensure they hit the finish line at the same time. If they are uneven, the smaller pieces turn to mush while the larger ones stay raw.
- rimmed baking sheet
- mixing bowl
- chef's knife
- tongs
What goes in.
- 2 lbYukon Gold potatoes, cut into 1-inch cubes
- 3 tbspolive oil
- 1 tbspfresh rosemary, minced
- 2 clovesgarlic, smashed and minced
- 1large lemon, juiced
- 1 tspsea salt
- 1/2 tspblack pepper
Preheat the Sheet
Slide your empty baking sheet into the oven while it preheats. Dropping the oiled potatoes onto a hot surface gives you an immediate sear on the bottom, preventing them from sticking.
The method.
Preheat and prep
Set your oven to 425°F (220°C) with the baking sheet inside. Toss the potato cubes, oil, salt, pepper, rosemary, and garlic in a bowl until every surface is coated.
First roast
Carefully dump the potatoes onto the hot baking sheet. Spread them in a single layer. Roast for 30 minutes, shaking the pan halfway through to flip them.
The lemon finish
Remove the pan from the oven. Pour the lemon juice over the potatoes and toss with tongs so the liquid coats the crispy bits. Return to the oven for 5 minutes.
Serve
Take them out when they are a deep, uniform golden brown. Eat them immediately while the skins are still sharp.
Other turns to take.
Greek Style
Add a teaspoon of dried oregano and a quarter cup of crumbled feta cheese once the potatoes come out of the oven.
Spicy Heat
Add a teaspoon of red chili flakes to the oil mixture before roasting.
When it doesn't go to plan.
Dry your potatoes thoroughly after washing; excess water creates steam that prevents browning.
Do not use parchment paper if you want a crust; direct contact with the metal is necessary.
If the garlic begins to brown too quickly, tuck it underneath the potato chunks during the first roast.
The ones that keep coming up.
Can I use Russet potatoes instead?
Yes, but they will be more floury and less creamy inside. Yukon Golds hold their shape better during high-heat roasting.
How do I know if they are done?
The skin should be brittle to the touch, and a fork should slide through the center of the largest chunk without any resistance.
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