Oven Roasted Potatoes with Lemon Herb Dressing Recipe
Oven Roasted Potatoes are a simple, flavorful side dish featuring tender, golden potatoes tossed with a zesty lemon and herb dressing. Perfectly roasted to achieve a crispy exterior and soft interior, these potatoes are enhanced with fresh rosemary, garlic, and a hint of spice, making them a delightful accompaniment for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 2 pounds small potatoes (halved or quartered)
- Extra-virgin olive oil (for drizzling)
- Sea salt and freshly ground black pepper (to taste)
- Finely chopped fresh parsley (for garnish)
Roasting and Dressing
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves (minced)
- 1 tablespoon minced fresh rosemary (or thyme)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- Freshly ground black pepper (to taste)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Prepare and roast potatoes: Toss the halved or quartered potatoes with olive oil, sea salt, and freshly ground black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and golden brown around the edges. The roasting time may vary depending on potato size and freshness.
- Make the dressing: While the potatoes roast, whisk together 2 tablespoons extra-virgin olive oil, lemon zest, fresh lemon juice, Dijon mustard, minced garlic, minced rosemary (or thyme), red pepper flakes, ¼ teaspoon sea salt, and black pepper in a small bowl until combined.
- Toss with dressing and serve: Once the potatoes are roasted, drizzle them with the prepared dressing and gently toss to combine. You may not need to use all the dressing, so add it gradually to achieve your desired flavor. Adjust seasoning with additional salt and pepper if needed. Finish by sprinkling finely chopped fresh parsley over the potatoes and serve warm.
Notes
- Use small potatoes for even roasting and a crispier texture.
- Adjust red pepper flakes to control the level of heat in the dressing.
- Fresh herbs like rosemary or thyme add an aromatic flavor; dried herbs can be substituted if fresh are unavailable.
- Leftover roasted potatoes can be reheated in the oven to retain crispiness.
- This recipe pairs beautifully with grilled meats, roasted chicken, or as part of a vegetarian meal.
