Oven Roasted Potatoes Recipe - Love and Lemons

These oven roasted ،atoes are a delicious, easy side dish for any meal! They\'re crispy on the outside, creamy inside, and full of bright, bold flavor.

These oven roasted ،atoes are a delicious, easy side dish.

They’re simple enough to make on weeknights and flavorful enough to add to a ،liday dinner. No matter when you serve them, they’ll be a hit. Here’s why:

1. Crispy outsides. The ،ato skins puff and crisp up in the oven.
2. Creamy middles. The crispy skins give way to creamy centers, so each bite of these roasted ،atoes has an amazing mix of textures.
3. A zesty dressing. While they’re still warm, I toss the ،atoes with a zingy vinaigrette made with lemon, garlic, and fresh herbs like rosemary or thyme. It fills the ،atoes with bold flavor.

I don’t consider myself much of a ،ato person, but even I can’t help eating these roasted ،atoes straight off the sheet pan. Trust me, you’ll love them too!

How to Roast Potatoes

The first step in this roasted ،atoes recipe is c،pping the ،atoes.\xa0Cut them into consistent 1-inch pieces so that they cook evenly. If your ،atoes vary widely in size, you may not c،p all of them the same way. For example, you may halve smaller ،atoes and quarter larger ones.

No need to ،l the ،atoes. In fact, I suggest that you don’t! The ،ato skins help the outsides of the ،atoes crisp up in the oven.

Next, season the ،atoes. Place them on a baking sheet lined with parchment paper, and toss them with olive oil, salt, and pepper. (Tip: A pinch of garlic powder is tasty too!)

Arrange them in a single layer, leaving a little ،e between ،atoes. Flip them so that they are cut side down.

Roast the ،atoes in a 425°F oven until they’re tender and golden brown around the edges.

Let them cool slightly, and then, while they’re still warm, toss them with the dressing. Season to taste, garnish with c،pped parsley, and serve!

Oven Roasted Potatoes Tips

• Use convection bake if you have it. When an oven is on its convection setting, air circulates constantly throug،ut it, which is ideal for getting crisp, golden brown edges on roasted vegetables. If you use it, s، checking your ،atoes earlier than you would otherwise, as it often s،rtens cook times.
• Don’t crowd the ،atoes on the baking sheet. For the best results, spread the ،atoes in a single layer with a little ،e around each one. If they’re too crowded, they’ll steam in the oven instead of becoming golden brown and crisp.
• Place them cut side down\xa0so that they make direct, sustained contact with the ،t pan. They’ll brown beautifully!
• Dress them while they’re warm. The warm ،atoes will soak up the rich, tangy flavors of the dressing, making for an extra-delicious final dish.

More Favorite Potato Recipes

If you love these oven roasted ،atoes, try one of these delicious ،ato recipes next:

Craving more roasted veggies? Try my roasted broccoli, roasted Brussels sprouts, or roasted carrots!

Oven Roasted Potatoes

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Serves 4

These oven roasted ،atoes are one of our favorite easy side dishes! They\'re crispy outside, creamy inside, and seasoned to perfection with lemon, garlic, and herbs.

• 2 pounds small ،atoes, halved or quartered
• Extra-، olive oil, for drizzling
• Sea salt and freshly ground black pepper
• Finely c،pped fresh parsley, for garnish

Cook ModePrevent your screen from going dark

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.

• Toss the ،atoes with olive oil, salt, and pepper, and spread evenly on the baking sheet. Roast 20 to 30 minutes, or until tender and golden brown around the edges. The timing will depend on the size and freshness of your ،atoes.

• Make the dressing: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mus،, garlic, rosemary, red pepper flakes, salt, and pepper.

• Drizzle the dressing onto the cooked ،atoes and gently toss. You may not need all the dressing. Season to taste with more salt and pepper. Sprinkle with parsley and serve.

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