The College Housewife » Recipes » Side Dish » Lemon Herb Roasted Potatoes

Lemon Herb Roasted Potatoes

Say Hello to Lemon Herb Roasted Potatoes, a new spin on roasted potatoes with the volume turned up thanks to plenty of herbs, spices and white wine. A great elevated side dish or appetizer that really takes your potatoes up a notch!

lemon herb potatoes on sheet pan

Why you’ll love these lemon herb potatoes

Potatoes never looked so good! Roasted potatoes are divine, but the addition of spices, savory herbs and white wine really take these potatoes to new heights. I love how to acidity of the wine and the savory chicken stock infuse into the potatoes so that they stay fluffy on the inside, yet crispy on the outside.

Inspired by Eden Eats! If you are a fan of Eden Grinshpan, then you are going to love these little guys! These are like her lemony golden potatoes, but with a different mix of spices and white wine to really elevate them.

Serve them in a number of ways! These potatoes are extremely versatile and can do a double act as an appetizer or side dish. Serve them as a hearty side dish to steak night or set them out on a large platter with garlic aioli for dipping.

Ingredients

Lemon oven roasted potatoes require a bit more than your typical roasted potato recipe, but the extra tasty bits are well worth it. Here’s what we need:

small gold potatoes, parsley, rosemary, thyme, white wine, chicken stock, lemons, garlic, spices

  • Small baby potatoes
  • Olive oil
  • Garlic
  • Smoked paprika
  • Onion powder
  • Kosher salt + black pepper
  • Chicken stock
  • White wine
  • Lemon juice
  • Savory herbs – rosemary, thyme, parsley!

Ingredient substitutions and notes:

  • Look for small Yukon gold potatoes, also known as new potatoes. You will need about 3 pounds or two of those 24 ounce mesh bags.
  • That being said, any small waxy potato, like red potatoes, will work here too.
  • Swap out the chicken stock for vegetable stock to keep these vegetarian and vegan.
  • Change up the herbs to oregano and marjoram for a fun Greek spin.
  • Add a final sprinkle of minced chives or dill along with the parsley.

How to make

Herb baked potatoes are made entirely on one sheet pan and are so easy to prep and then throw straight in the oven. I do recommend tossing them a few times during the baking process, which you will see in the steps below. This ensures the seasoning is evenly coated.

step by step grid preaparing lemon herb potatoes recipe

Season potatoes: Preheat the oven to 425 F. Add potatoes, olive oil, garlic, smoked paprika, onion powder, kosher salt and black pepper to a rimmed baking sheet (make sure it has a decent rim for the liquid additions later).

Mix and spread: Mix potatoes together until they are coated evenly. Then, spread out potatoes into one even layer so there is space in between the potatoes.

Bake: Bake for 20 minutes, turn the potatoes over with a spatula and then pour over the chicken stock and white wine. Bake for an additional 15-18 minutes, or until 3/4 of the liquid has been soaked into the potatoes. Squeeze over the lemon juice and sprinkle over the rosemary and thyme. Mix and bake for an additional 5 minutes.

Garnish and serve: Toss together once more and sprinkle with fresh chopped fresh parsley.

Serving suggestions

Appetizer: Set these out on a large platter with garlic aioli for dipping. The small potatoes are the perfect 1-2 bite finger food.

Side Dish: Serve these just as elegant as they are made to be, with a juicy piece of steak, grilled lemon chicken, broccolini salad and a crisp glass of wine to wash them all down.

lemon herb potatoes on baking sheet

How to store

Baked lemon potatoes will keep for up to 4 days in an airtight container in the fridge.

To reheat, lay them out in an even layer on a baking sheet and place in a preheated 350 degree F oven for 10-15 minutes, or until warmed through.

Recipe tips:

  • Use a rimmed baking sheet. I like those big silver ones with about a 1-inch rim. This traps in all that white wine and chicken stock.
  • Toss a few times as mentioned in the recipe. You want to make sure every bit of potato is coated with the seasonings and liquids.

Looking for more potato recipes? Check these out!

If you make this Lemon Herb Roasted Potatoes recipe, be sure to tag me on Pinterest and Instagram!

I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!

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lemon herb potatoes on sheet pan

Lemon Herb Roasted Potatoes

  • Author: Elizabeth Van Lierde
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

Say Hello to Lemon Herb Roasted Potatoes, a new spin on roasted potatoes with the volume turned up thanks to plenty of herbs, spices and white wine. A great elevated side dish or appetizer that really takes your potatoes up a notch!


Ingredients

Scale

3 lbs small baby potatoes, halved

¼ cup olive oil

5 tsp minced garlic

1 ½ tsp smoked paprika

1 tsp onion powder

2 tsp kosher salt

Cracked black pepper

1 cup chicken stock

½ cup dry white wine

Juice of 1 lemon, or ¼ cup fresh lemon juice

1 tbsp minced rosemary

1 tbsp thyme sprigs

¼ cup chopped parsley leaves, for garnish


Instructions

  1. Season potatoes: Preheat the oven to 425 F. Add potatoes, olive oil, garlic, smoked paprika, onion powder, kosher salt and a few turns of cracked black pepper to a rimmed baking sheet (make sure it has a decent rim for quick additions later).
  2. Mix and spread: Mix potatoes together until they are coated evenly with spices and oil. Distribute the potatoes evenly onto the sheet pan so there is space in between the potatoes.
  3. Bake: Bake potatoes for 20 minutes, turn the potatoes over with a spatula and then pour over the chicken stock and white wine. Bake for an additional 15-18 minutes, or until about 75% of the liquid has been soaked into the potatoes. Squeeze over the lemon juice and sprinkle the rosemary and thyme sprigs evenly. Mix together and bake for an additional 5 minutes.
  4. Garnish and serve: Remove the potatoes from the oven, toss together once more and sprinkle with fresh chopped fresh parsley.

Notes

Leftover potatoes will keep for up to 4 days in an airtight container in the fridge.

Reheating Instructions: Lay them out in an even layer on a baking sheet and place in a preheated 350 degree F oven for 10-15 minutes, or until warmed through.

Keywords: white wine, easy, elegant

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