Go Back
+ servings
overhead shot of potatoes garnished with parsley fresh out the oven
Print Recipe
5 from 4 votes

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!
Prep Time5 mins
Cook Time1 hr
Steam Drying10 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: Universal
Servings: 4
Calories: 278kcal
Cost: £1.50 / $2


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


  • 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).



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:


Calories: 278kcal | Carbohydrates: 48.7g | Protein: 5.7g | Fat: 7.25g | Saturated Fat: 1.031g | Polyunsaturated Fat: 0.835g | Monounsaturated Fat: 4.934g | Trans Fat: 0.003g | Sodium: 901mg | Potassium: 1303mg | Fiber: 4.4g | Sugar: 4.2g | Vitamin A: 125IU | Vitamin C: 45.3mg | Calcium: 35mg | Iron: 1.86mg