Description
Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender inside, packed with a Greek flavour blend of lemon, garlic and herbs.
Ingredients
- 2 lb. baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons garlic, minced
- 3 tablespoons freshly squeezed lemon juice (from 1 lemon), divided
- 1/2 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 400 F.
- In a large mixing bowl, add potatoes, olive oil, garlic, 2 tablespoons lemon juice, Italian seasoning, salt and pepper, and toss to combine until evenly coated.
- Transfer to a quarter baking sheet and spread the potatoes out evenly into a single layer.
- Roast for 35-40 minutes, until golden brown and fork tender (fork inserted easily comes out).
- Remove from oven and serve immediately on a plate. Drizzle with the remaining 1 tablespoon lemon juice over top and toss to combine.
Notes
How to double the recipe: If you double the recipe, you will need to make it in a larger half sheet baking pan, or in 2 batches, as the potatoes need to be arranged in a single layer to cook evenly and get crispy.
How to cook in the air fryer: To make in the air fryer, arrange them in a single layer in the air fryer basket (you will likely need to do this in two batches so that you are not overcrowding the pan). Air fry at 375°F for 20-22 minutes shaking the basket halfway through, until the potato skins are golden brown and tender.
How to store: Transfer into an airtight container and store in the refrigerator for up to 4 days.
How to reheat: To reheat, transfer into a 300F preheated oven or air fryer basket and heat for 5-10 minutes, until warmed through.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: Greek