How do I store and reheat lemon herb roasted potatoes?

To store, let the potatoes cool completely before placing them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (176°C) for 10–15 minutes to restore crispiness. Avoid microwaving if you want to maintain the crispy texture.

Can I make lemon herb roasted potatoes ahead of time?

Yes, you can prep the potatoes — including slicing and coating them in the oil mixture — a few hours ahead. Keep them covered in the refrigerator and bring them to room temperature before roasting. Alternatively, roast them fully and reheat before serving, but for best results, roast just before mealtime.

Can I use different types of potatoes for this recipe?

Absolutely. While baby potatoes work best due to their size and uniformity, you can use Yukon gold, red potatoes, or even fingerlings. Just cut them into similarly sized pieces and adjust the roasting time as needed to ensure they cook through and crisp up nicely.

Lemon Herb Roasted Potatoes – Best Ever Recipe

Name: Lemon Herb Roasted Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 lb (500g) baby potatoes; 1/4 cup olive oil; 2 tablespoons butter, melted; 3 cloves garlic, minced; 1 tablespoon Italian parsley leaves, chopped; 1 tablespoon lemon juice; 1 tablespoon honey; 1/4 teaspoon salt; 3 dashes ground black pepper

Description

Crispy on the outside and tender on the inside, these Lemon Herb Roasted Potatoes are packed with buttery garlic, fresh herbs, lemon zest, and a hint of sweetness from honey. A perfect side dish for weeknight dinners, holidays, or entertaining guests, this recipe requires just 15 minutes of prep time and delivers rich flavor in every bite.

Ingredients

Scale

1 lb (500g) baby potatoes
1/4 cup olive oil
2 tablespoons butter, melted
3 cloves garlic, minced
1 tablespoon Italian parsley leaves, chopped
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon salt
3 dashes ground black pepper

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Instructions

Preheat the oven to 350°F (176°C).
Wash and dry the baby potatoes. Cut thin slits across each potato, hasselback-style, without slicing all the way through.
In a bowl, mix olive oil, melted butter, minced garlic, chopped parsley, lemon juice, honey, salt, and black pepper.
Place the potatoes in a roasting pan. Brush the oil mixture over each potato, ensuring the slits are well coated. Reserve some of the mixture for basting.
Roast the potatoes for 1 hour. Baste with the remaining oil mixture at the 30-minute mark.
Once golden brown and crisp, remove from the oven and serve immediately.

Notes

Use chopsticks on either side of the potato while slicing to prevent cutting all the way through.
Basting midway ensures even caramelization and flavor.
For added crispiness, broil during the last 2–3 minutes of roasting.
These potatoes are best served hot, straight out of the oven.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Oven Roasted
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 372 kcal
Sugar: 7 g
Sodium: 206 mg
Fat: 26 g
Saturated Fat: 7 g
Unsaturated Fat: 17 g
Trans Fat: 0.3 g
Carbohydrates: 34 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 20 mg