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Crispy Roasted Potatoes with Lemon and Garlic Recipe

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4.2 from 13 reviews

These Crispy Roasted Potatoes with Lemon and Garlic offer a perfect balance of crispy texture and bright, aromatic flavors. Yukon Gold potatoes are parboiled, seasoned with herbs and spices, then oven-roasted to golden perfection. Finished with fragrant garlic oil, fresh parsley, rosemary, and lemon zest, this dish makes an ideal side for any meal.

Ingredients

Potatoes and Seasoning

  • 4 pounds Yukon Gold potatoes, cut into thick wedges
  • 6 teaspoons kosher salt, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon black pepper
  • 2 teaspoons paprika
  • 1 tablespoon dried oregano

Oils and Herbs

  • 9 tablespoons olive oil, divided
  • 6 cloves garlic, minced
  • 1/4 cup flat-leaf Italian parsley, minced
  • 1 tablespoon rosemary leaves, minced

Finishing

  • 1 teaspoon lemon zest

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (230°C) and position both oven racks toward the middle level to ensure even roasting.
  2. Parboil Potatoes: Fill a large pot with water, add 4 teaspoons kosher salt and baking soda, and bring to a boil. Add the potato wedges once boiling. Allow the water to return to a boil, then reduce heat to a simmer and cook the potatoes for 5 minutes. This step softens the potatoes slightly for a crispy exterior when roasted.
  3. Drain and Season: Drain the potatoes and let them sit in a colander for 3 minutes to remove excess moisture. Transfer potatoes to a very large mixing bowl. Add 5 tablespoons olive oil, dried oregano, paprika, black pepper, and the remaining 2 teaspoons kosher salt. Toss thoroughly to evenly coat the potatoes with the seasoning mixture.
  4. Arrange and Roast: Line two large baking sheets with parchment paper. Spread the potatoes out in a single layer with the cut sides facing down to maximize crispness. Bake for 25 minutes, then flip the potatoes to roast the other sides. Continue roasting for an additional 20-25 minutes. Check and flip the potatoes once or twice more if needed to achieve an evenly crispy golden crust, roasting a total of 55-65 minutes.
  5. Prepare Garlic Oil: While the potatoes roast, heat a pan over medium-low heat and add the remaining 4 tablespoons of olive oil. Add minced garlic and cook gently for 2-3 minutes until the garlic becomes lightly golden and fragrant but not burned. Remove from heat and stir in the minced rosemary leaves to infuse their flavor into the oil.
  6. Toss with Flavorings and Serve: Once the potatoes are fully roasted and crispy, transfer them to a mixing bowl. Pour the warm garlic-rosemary oil over the potatoes along with the fresh lemon zest and minced parsley. Toss gently to evenly combine all the flavors. Transfer the potatoes to a serving platter and serve immediately. Enjoy your perfectly crispy, flavorful roasted potatoes!

Notes

  • Parboiling the potatoes with baking soda helps create a rough surface for extra crispiness.
  • Use Yukon Gold potatoes as they hold their shape well and have a buttery flavor.
  • Flipping the potatoes multiple times during roasting ensures an even golden crust on all sides.
  • Adjust garlic cooking time carefully to avoid burning, which can make the oil bitter.
  • Serve these potatoes as a versatile side dish with meats, poultry, or vegetarian meals.

Find it online: https://recipefeastful.com/crispy-roasted-potatoes-with-lemon-and-garlic-recipe/