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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Servings:
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.