These Lemon Thyme Roasted Potatoes have crisp edges with a fluffy inside and are full of the best lemony flavor. An easy and perfect side dish to any main entrée!
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Why We Love Lemon Thyme Roasted Potatoes
- Easy side dish with simple ingredients that only takes minutes to prepare.
- The potatoes are soft and fluffy in the center with perfectly crisp edges.
- Very little clean up needed if you use parchment paper or aluminum foil.
- A side dish that pairs great with so many entrees.
- DELICIOUS, need I say more?!
Lemon Thyme Roasted Potatoes Ingredients
- Little Yellow Potatoes
- Lemons
- Olive Oil
- Fresh Thyme Leaves
- Salt
- Black Pepper
Substitution Suggestions
- Little Yellow Potatoes: These potatoes are basically baby Yukon gold potatoes. They are small and creamy and are incredibly delicious when roasted. However, baby reds or creamer potatoes are great substitutes. You can also use russet, Yukon gold or red potatoes that have been cut into ½ inch pieces.
- Lemons: No substitute for this! Use fresh lemons, they have the best flavor. In a pinch bottled lemon juice will work.
- Fresh Thyme: If you can't find fresh thyme or don't want to pick the leaves off the sprigs you can used dried thyme. 1 teaspoon of dried thyme is about equal to 1 tablespoon of fresh thyme. So for this recipe substitute 2 teaspoons of dried thyme leaves for the fresh.
How to Roast Lemon Thyme Potatoes
- Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper or aluminum foil.
- Cut the little potatoes into quarters (4 pieces).
- In a large bowl whisk together the lemon juice, olive oil, thyme leaves, salt and black pepper.
- Add the cut potatoes and toss to coat all the potatoes evenly.
- Spread the potatoes out in a single layer on the prepared baking sheet. If needed, use two sheet pans and rotate the pans when you flip the potatoes. Pour any excess oil and lemon juice over the potatoes.
- Roast the potatoes for 20 minutes and then gently flip them.
- Roast for another 20-30 minutes until the potatoes have crisp edges and are fork tender.
- Garnish with some extra salt, a little lemon zest and fresh parsley.
- Serve with your favorite main dish and enjoy!
Oven Temp for Roasted Potatoes
I most often roast my potatoes at 400°F. Simply because I usually have something else in the oven with them. Depending on what you're serving with these yummy potatoes you can roast them at a lower or higher temp. Roasting them lower will take extra time but they'll cook. Roasting them at a higher temp will take a little less time and will create some extra crispy edges.
What to Serve with Lemon Thyme Roasted Potatoes
These potatoes will go well with any main entrée. Here are some of our favorite main dishes we love to pair with potatoes!
- Air Fryer Tilapia
- Oven Roasted BBQ Chicken
- Easy Homemade Sloppy Joes
- Instant Pot Pulled Pork
- Herb Roasted Spatchcock Chicken
- BBQ Meatloaf
Is your family a potato loving family? If you answered yes, check out all these other delicious potato side dishes!
Storing Roasted Potatoes
Storing: Store leftover cooled potatoes in an air tight container in the fridge for up to 4 days.
Freezing: These potatoes will also freeze well. Add the cooled potatoes to a freezer safe air tight container or zip top bag. Label, date and freeze. Potatoes will last in the freezer for up to 4 months. When potatoes thaw their texture can sometimes change, but I haven't noticed a huge change with this recipe.
Reheating: Reheat the potatoes either in the oven at 350°F, on the stove top over medium heat with a little olive oil, in an air fryer at 400°F or in the microwave. Heat until potatoes are warmed through.
Tips For Crispy Lemon Thyme Roasted Potatoes
- Cover your sheet pan with parchment paper or aluminum foil, it will make it really easy to flip the potatoes and will prevent any of the good crispy edges from sticking to the pan.
- Cut your potatoes in uniform pieces, meaning the majority of them are all the same size. When they are all the same size they will cook evenly. If some pieces are large and some are mini, the large pieces will still be hard and raw when the mini pieces are fully cooked.
- Make sure to coat the potatoes evenly with the oil and lemon juice. It's what helps the potatoes develop the crisp edges.
- Don't overcrowd the sheet pan or the potatoes will steam instead of roast. If needed, use two sheet pans and rotate them when the potatoes are ready to be flipped.
- If you want the potatoes to cook faster, cut them into ½ inch bite size cubes. The potatoes will be done around the 30 minute mark.
FAQs About Oven Roasted Potatoes
Nope just give the potatoes a good wash and scrub if needed, then pat dry and cube into ½ inch pieces. However, if you are not a fan of the skin you can peel the potatoes and proceed with the recipe as it's written.
For crispy roasted potatoes, make sure all the potatoes are coated in oil, the sheet pan isn't overcrowded, the oven is preheated to 400°F and the potatoes are flipped half way through roasting.
Boiling potatoes before roasting is not necessary. Potatoes will roast up beautifully and delicious without boiling them first. However, par boiling them is an option that will help achieve an extra crispy outside.
Roasting potatoes in a 400°F oven that are cut into ½ inch cubes will take at least 30 minutes. Potatoes cubed larger than that will take longer in the oven.
Other Delicious Side Dishes:
- Instant Pot Mashed Potatoes
- Roasted Potatoes and Green Beans
- Smashed Potatoes
- Garlic Parmesan Green Beans
- Maple Roasted Acorn Squash
- Au Gratin Potatoes
- Cheesy Cauliflower Casserole
Lemon Thyme Roasted Potatoes
Ingredients
- 3 lbs little yellow potatoes
- 2 lemons, zested and juiced
- ¼ cup olive oil
- 2 tablespoons fresh thyme leaves, or 2 tsp dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper or aluminum foil.
- Cut the little potatoes into quarters (4 pieces).
- In a large bowl whisk together the lemon juice, olive oil, thyme leaves, salt and black pepper.
- Add the cut potatoes and toss to coat the potatoes evenly.
- Spread the potatoes out in a single layer on the prepared baking sheet. If needed, use two sheet pans and rotate the pans when you flip the potatoes. Pour any excess oil and lemon juice over the potatoes.
- Roast the potatoes for 20 minutes and then gently flip them.
- Roast for another 20-30 minutes until the potatoes have crisp edges and are fork tender.
- Garnish with some extra salt, a little lemon zest and fresh parsley. Serve with your favorite main dish and enjoy!
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