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Lemon Butter Roasted Potatoes

Lemon Butter Roasted Potatoes

Crispy-edged potatoes roasted in a bright lemon-butter sauce with garlic and parsley. Simple, sunny, and weeknight-friendly.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 2 lb small yellow potatoes, halved
  • 5 tbsp unsalted butter, melted
  • 1.5 tbsp extra-virgin olive oil
  • 2 tsp fresh lemon zest
  • 2.5 tbsp fresh lemon juice
  • 1.5 tsp minced garlic
  • 1.25 tsp kosher salt
  • 0.75 tsp freshly ground black pepper
  • 0.25 tsp crushed red pepper flakes optional
  • 2 tbsp chopped fresh parsley

Instructions

Preparation Steps

  • Heat oven to 425°F. Line a rimmed sheet pan with parchment.
  • Rinse potatoes, halve them, and pat very dry.
  • Whisk butter, olive oil, lemon zest, lemon juice, garlic, salt, and pepper.
  • Toss potatoes with about half of the lemon-butter mixture.
  • Spread on the pan, cut sides down, in a single layer.
  • Roast 20 minutes, then flip and brush with remaining mixture.
  • Roast 15–18 minutes more, until golden and tender. Sprinkle parsley and red pepper flakes.

Notes

Swap baby reds for Yukon golds, or add 1 tsp chopped fresh rosemary before roasting. For extra richness, finish with a dusting of grated Parmesan. Refrigerate leftovers up to 4 days and re-crisp in a 400°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Lemon Butter Roasted Potatoes flavors. All ingredient ratios and instructions are independently developed.