Potato/ Sides

Crispy Lemon Roasted Potatoes

August 19, 2020 by Chris Collins

These Potatoes are infused with Lemon Juice then roasted with Garlic and Rosemary. They’re ultra crispy and super easy to make!

Yes, you really can have your cake and eat it! Lemon potatoes that are actually crispy. Follow me…

overhead shot of potatoes garnished with parsley fresh out the oven

Lemon Potatoes

A lot of lemon potato recipes either coat the potatoes with lemon juice and roast them, or simply roast the potatoes with lemon wedges. Whilst this infuses the potatoes nicely, the excess moisture causes the potatoes to steam instead of roast, leaving them limp and soft. To prevent this we need to start off with one crucial step.

Parboiling the Potatoes

Boiling the potatoes serves 2 main purposes:

  • Infusing Lemon – As the potatoes boil place in some squeezed lemons to infuse the potatoes. This way the lemon flavour will run right through the centre of the potatoes, not just on the surface.
  • Remove Starch – When you boil potatoes you remove starch, which is what causes potatoes to go gloopy in the centre when they’re baked. Removing starch will ensure the potatoes come out nice and fluffy in the centre.

Steam Dry!

Another crucial step is allowing the potatoes to steam dry. This way you remove the moisture from the centre of the potatoes, meaning they’ll come out light and crispy, but you remain with the infused lemon flavour. Win win!

Process shots: add potatoes to pot (photo 1), pour in cold water and add lemon (photo 2), boil until knife tender (photo 3), drain and steam dry (photo 4).

4 step by step photos of How to make lemon potatoes

Roasted Lemon Potatoes

You’ll want to steam dry the potatoes for at least 10mins, but preferably until they’ve stopped steaming and are cool enough to handle. From there just grab a large baking tray and chuck ’em on! Lemon skins included.

Space them out!

Important to space out the spuds or they’ll steam instead of roast. Roughly touching is fine, just not piled on top of each other.

Garlic and Rosemary

Lemon, garlic and rosemary is such a gorgeous flavour combo. The potatoes take on these flavours really nicely. Fresh garlic and rosemary work best, no need to dice them up just chuck them straight on.

Process shots: add potatoes and lemon onto a tray (photo 1), add seasoning and oil and roast (photo 2).

2 step by step photos of How to roast lemon potatoes

Serving Lemon Roasted Potatoes

Once they’ve roasted just remove the garlic, rosemary and lemon skins. From there I like to toss through some fresh parsley.

Can I use other herbs?

The lemon potatoes work great with a variety of different herbs! I’ve roasted with thyme instead of rosemary which works nicely. You could even switch out the parsley for basil or dill!

How lemony are these potatoes?

The have a subtle lemon flavour through the middle. When you’ve JUST served them I recommend an extra squeeze of lemon juice to taste. Only do this at the very end so they say nice and crispy.

overhead shot of potatoes served on white plate with asparagus and chicken with two silver forks

And there we have it! All my top tips for the perfect lemon potatoes.

If you’re looking for another delicious lemon potato recipe check out my Browned Butter Lemon Baby Potatoes!

Hey, whilst you’re here why not check out my other recipes:

Crispy Potato Recipes

Alrighty, let’s tuck into the full recipe for these roasted lemon potatoes shall we?!

close up shot of potato on baking tray garnished with parsley

How to make Lemon Potatoes (Full Recipe & Video)

overhead shot of potatoes garnished with parsley fresh out the oven

Crispy Lemon Roasted Potatoes

These Potatoes are infused with Lemon Juice then roasted with Garlic and Rosemary. They're ultra crispy and super easy to make!
5 from 4 votes
Print Pin Rate
Servings (click & slide): 4
Course: Side Dish
Cuisine: Universal
Prep Time: 5 minutes
Cook Time: 1 hour
Steam Drying: 10 minutes
Total Time: 1 hour 10 minutes
Calories per serving: 278kcal
Cost per serving: £1.50 / $2


  • Medium/Large Pot & Colander
  • Large Greaseproof Baking Tray
  • Sharp Knife & Chopping Board
  • Plastic Turner/Spatula

Ingredients (check list):

  • 2lb / 1kg Baking Potatoes, diced into chunks
  • 3 Lemons
  • 3-4 large sprigs of Fresh Rosemary, halved
  • 1 small bulb of Garlic, cloves separated but left in skins
  • 2 tbsp Olive Oil
  • 1 tbsp finely diced Fresh Parsley, or as needed (to serve)
  • 1.5 tsp Salt, or to taste
  • 1/4 tsp Black Pepper, or to taste


  • Place potatoes into a pot and fill with cold water until they're only just covered. Quarter 2 of your lemons and squeeze all of the juice into the water, then add the leftover lemon skin in there too. Sprinkle in 1 tsp salt, give it a stir then bring to a boil. Cook until knife tender, around 15-20mins depending on size.
  • Drain and leave to steam dry for at least 10mins, but preferably until they completely stop steaming and are cool enough to handle.
  • Add everything (including lemon skins) to a large baking tray and throw on the rosemary and garlic cloves. Drizzle over 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper (or to taste). Give a good mix, space everything out then pop in the oven at 200C/390F for 35-45mins, or until golden and crunchy, tossing everything once of twice during.
  • Remove garlic cloves, lemon and rosemary stalks, then sprinkle of fresh parsley. Divide remaining lemon into 4 wedges and squeeze over lemon juice to taste JUST before serving (so they stay nice and crispy).

Quick 1 min demo!


a) How lemony are these potatoes? - They have a subtle taste of lemon running through the centre. This, alongside a few squeezes of fresh lemon juice over right at the very end, results in a nice burst of lemon flavour, but nothing too overpowering. Taste one fresh out the oven to determine of much, if any, lemon juice you want to squeeze over at the end.
b) Can I use other herbs? - These work great with a variety of different herbs. I've swapped the rosemary out for thyme before and that works nicely. You can also switch of the fresh parsley for dill or basil. Oregano is also quite traditional in Greek style lemon potatoes.
c) Calories - slight overestimate as the garlic/rosemary isn't actually eaten, and the 1 tsp salt in the water doesn't all get soaked up by the potatoes. Just a rough guidance:


Nutrition Facts
Crispy Lemon Roasted Potatoes
Amount Per Serving
Calories 278 Calories from Fat 65
% Daily Value*
Fat 7.25g11%
Saturated Fat 1.031g5%
Trans Fat 0.003g
Polyunsaturated Fat 0.835g
Monounsaturated Fat 4.934g
Sodium 901mg38%
Potassium 1303mg37%
Carbohydrates 48.7g16%
Fiber 4.4g18%
Sugar 4.2g5%
Protein 5.7g11%
Vitamin A 125IU3%
Vitamin C 45.3mg55%
Calcium 35mg4%
Iron 1.86mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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