Roasted Lemon Garlic Crispy Potatoes
Golden, crunchy potatoes tossed with lemon, garlic, thyme, and a dusting of sharp cheese. A hot sheet pan roast creates the crust, while a quick skillet finish layers on bright, fragrant flavor.
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Servings:
Ingredients
Potatoes & Seasoning
- 2 pounds baby Yukon Gold or fingerling potatoes, scrubbed (halve any larger ones)
- 3 tablespoons extra-virgin olive oil, divided
- 1 large lemon, zested (about 2 teaspoons) and juiced (1 tablespoon)
- 3 cloves garlic, thinly sliced
- 2 teaspoons fresh thyme leaves, chopped
- 2 tablespoons finely grated Pecorino Romano cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
Preparation Steps
- Place a rimmed sheet pan on the center rack and preheat the oven to 450°F (232°C).
- Add the potatoes to a pot and cover with cold water by about 1 inch. Bring to a boil, season the water generously with salt, then reduce to a lively simmer. Cook 8–10 minutes, just until a knife meets slight resistance in the center. Drain well and shake the colander a few times to rough up the surfaces.
- In a large bowl, toss hot potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Carefully spread onto the preheated sheet pan in a single layer. Roast 15–18 minutes, flipping once, until deeply golden and crisp on the edges.
- While the potatoes roast, warm the remaining 1 tablespoon olive oil in a large skillet over medium-low heat. Add the sliced garlic and crushed red pepper; cook 60–90 seconds until fragrant but not browned. Stir in the thyme, lemon zest, and 1 tablespoon lemon juice; remove from the heat to prevent the garlic from overcooking.
- Transfer the hot roasted potatoes to the skillet and return heat to medium-high. Toss 1–2 minutes to coat and let the lemon-garlic mixture cling. Sprinkle the Pecorino over the potatoes and toss just until it melts in spots and forms a light, savory crust. Taste and adjust salt if needed; serve immediately.
Notes
Tip: Preheating the sheet pan and roughing up the drained potatoes are the keys to an extra-crispy crust.
Leftovers reheat well on a dry skillet over medium heat to re-crisp the edges.
This recipe is an original creation inspired by classic Roasted Lemon Garlic Crispy Potatoes flavors. All ingredient ratios and instructions are independently developed.