Roasted potatoes with garlic and lemon

Lemon gives a surprise kick to these crispy, garlicky roasted potatoes. Thanks to my little brother for this versatile variation.


  • 2 pounds new potatoes, washed and well scrubbed
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2-3 cloves garlic
  • 1 teaspoon kosher salt (1/2 teaspoon table salt)
  • 1/2 teaspoon black pepper
  • Sprinkle cayenne pepper (optional)


  1. Preheat oven to 400 degrees F.
  2. Halve or quarter potatoes, depending on size. Spread as single layer on baking sheet.
  3. Add olive oil, lemon juice, garlic, salt, pepper and cayenne, if using. Mix carefully to distribute seasonings.
  4. Bake for 40-50 minutes, turning once during baking, until brown and crisp. If the potatoes are cooked through but not crisp enough, raise the heat to 450 degrees F for a few minutes to finish.

Serves 4-6.


  • Oven temperature is flexible – you can cook it at a lower temperature for more time or higher temperature for less time.
  • Fresh rosemary would be a great add if you have it.
  • These are not nearly as good left over, so go ahead and indulge while they’re fresh.

Here’s a link back to the post and pictures.

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