Lemon Garlic Roasted Potatoes is a super easy recipe perfect for beginner cooks. It is a wonderfully flavourful top 9 allergen friendly potato side. This dish is also gluten and dairy free as well as vegan. Whether served as a side dish or enjoyed as a hearty snack, these lemon garlic roasted potatoes are sure to satisfy any cravings for comfort food.
- Why We Like This Lemon Garlic Roasted Potatoes Recipe
- The Ingredient Low Down
- Instructions/ Directions and Tips
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- Substitutions and Variations
- Storage and Reheating Instructions
- How to Send Lemon Garlic Potatoes as Leftovers for Lunch
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
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Why We Like This Lemon Garlic Roasted Potatoes Recipe
This is the perfect allergen friendly side to treat yourself and your family to a delectable dish. You can savour the delicious flavours and aromas without worrying bout your allergies. This irresistible greek lemon potato is perfectly crispy on the outside, tender on the inside and hits with a tangy zest.
We love this lemon potato recipe because of the ease with how it is created. Making a flavourful meal with few ingredients is a budget and allergy friendly family staple. This is the perfect dish to bring a freshness to winter or a mouthwatering side dish to the summer.
- Gem or Baby Potatoes
- Lemon Juice
- Olive Oil
See recipe card for quantities.
The Ingredient Low Down
Gem or Baby Potatoes
Small waxy potatoes are what is needed for this recipe. We recommend using a gem or baby potato. If those cannot be found fingerling or new potatoes could be used in a pinch.
We prefer to squeeze our own fresh squeezed lemon juice for ease of less ingredients usually means less chances of cross contact. Though, if the store bought lemon juice is safe for you, it can be used.
Fresh garlic is the best in this recipe. It is really the oils we need here so granulated or powdered garlic isn’t recommended.
Olive Oil, Salt and Pepper
Check that these are free from cross contact with the manufacturer.
Instructions/ Directions and Tips
1- Preheat the oven to 425 F.
2- Line a Cookie Sheet with parchment paper.
3- Cut the gem or baby potatoes in 4-6 pieces, each and place in a large bowl.
4- In the large bowl with cut potatoes, add olive oil, garlic, and lemon juice. Mix well to coat all the potatoes.
5- Dump the coated potatoes out onto the parchment paper covered cookie sheet. Season with the salt and pepper.
6- Bake at 425 F for 40-45 mins or until able to be pierced easily with a fork. Halfway through cooking, flip the potatoes to evenly cook both sides.
Hint: If you have the time to soak the potatoes once cut they can be soaked. Place the cut potatoes in salted water for up to 30 minutes before cooking. After soaking, dump the water out of the soaking bowl. Spread the potatoes out on a clean kitchen towel (it should be one only used for allergen free cooking). Pat the potatoes dry then resume the recipe at step 4.
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Substitutions and Variations
- Sweet potatoes - instead of iceberg lettuce, you can use romaine lettuce or spinach
- Spicy - Sprinkle on a bit of cayenne pepper with the salt and pepper to give a tiny kick of heat to the potatoes.
- Lemon Garlic Potatoes in Air Fryer - the potatoes can be cooked at 380 F for 25-28 minutes in an air fryer instead of baking or roasting in the oven.
- Herbs - Dried herbs can be added to the potatoes before cooking.
There is nothing fancy needed for this recipe. It is a great starter recipe as all you need are:
Storage and Reheating Instructions
In the fridge the potatoes will keep for up to 3 days in a well sealed container. The lemon garlic potatoes are best frozen if parboiled and then frozen for up to 2 months. Fully cooked potatoes tend to fall apart if frozen.
Toss the lemon garlic roasted potatoes in a bit of olive oil. They can then be wrapped in aluminium foil or placed on a cookie sheet with parchment paper and baked to reheat. They should be reheated for 15-20 minutes at 350 F.The potatoes will be ready when fully heated through
In a hot small pan add the potatoes and a tablespoon or two of water and cover. Cook over medium heat for 5 minutes. Remove the lid after 5 minutes and add a bit of neutral oil and fry up the potatoes until the outsides are a bit crisped. Make sure to stir them whilst frying them up so they crisp evenly.
In a microwave safe bowl the greek lemon potatoes should be reheated for 45 seconds. When finished stir them and check to see if they are fully heated through. If needed, continue heating for another 30 seconds and check again. Repeat as needed.
How to Send Lemon Garlic Potatoes as Leftovers for Lunch
The best way to send the potatoes hot, if there isn't a microwave available, is to use an insulated container, like thermos. Fill the thermos with warm, not boiling water and let it. This will prewarm the container so it holds the heat of the potatoes.
While the container is warming, follow the instructions to reheat the potatoes up on the stove. We have found that food reheated on the stove stays warmer longer in the lunch container.
When the potatoes are fully reheated, place them in the pre-warmed insulated container. Cover the container tightly with its lid. Don’t forget to send a fork.
Use wavy potatoes like baby or gem potatoes for the best results in this recipe.
What To Serve With
This lemon garlic roasted potato side dish best compliments Mediterranean style, pork, or chicken main courses.
This side dish is excellent for serving at potlucks, picnics, and barbecues.
Other Recipes You May Enjoy
Have You Made Our Greek Lemon Potatoes? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
- Parchment paper
- Cookie Sheet
- Large Bowl
- 3 Lbs Gem or Baby Potatoes
- ½ Cup Lemon Juice freshly squeezed
- 3 Tbsps Olive Oil
- 3 Cloves Garlic squished and minced
- 1 teaspoon Salt
- ½ teaspoon Pepper
- Preheat the oven to 425 F.
- Line a Cookie Sheet with parchment paper.
- Cut the gem or baby potatoes in 4-6 pieces, each and place in a large bowl.
- In the large bowl with cut potatoes also add olive oil, garlic, and lemon juice. Mix well to coat all the potatoes.
- Dump the coated potatoes out onto the parchment paper covered cookie sheet. Season with the salt and pepper.
- Bake at 425 F for 40-45 mins or until able to be pierced easily with a fork. Halfway through cooking, flip the potatoes to evenly cook both sides.
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove