Sheet Pan Lemon Potatoes Recipe
This sheet pan lemon potatoes recipe is the easiest you’ll find! You simply toss the potatoes in a mixture of avocado oil, salt, pepper, and lemon zest. Then bake until they’re tender on the inside and crisp on the outside. They’re the perfect side dish for any meal!
My husband and I love any kind of roasted potato, so I decided to create a new recipe for spring. We love the combination of potato and lemon. They’re perfect for warm days alongside chicken or even a burger.
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Easy Roasted Lemon Potatoes
wanted this roasted lemon potato recipe to be so simple and easy that even on a busy weeknight you can whip it up. It only takes 5 minutes of hands on time!
That means you can prep the potatoes, place them in the oven, and go do something else while they bake. If you want a really simple meal, add a few chicken breasts to the sheet pan and you’ll have a full meal.
Making supper at home, from scratch, doesn’t have to be hard or time consuming. With the right recipes, you can whip up something delicious even with little time.
Best Potatoes for this Recipe
The best potatoes for this recipe are the baby, gourmet, or petite golden potatoes. They’re all the same thing, but you’ll find them with all 3 of those names.
The golden mini potatoes are so tender and delicious when baked! You’re going to love them.
Ingredients You’ll Need
- gourmet/petite gold potatoes
- avocado oil (or olive oil)
- salt (I love using sea salt)
- ground black pepper
- lemon zest
- lemon, juiced
Kitchen tools for this Recipe
- sheet pan
- parchment paper
- mixing bowl
How to Make This Sheet Pan Lemon Potatoes Recipe
Preheat the oven to 425 degrees and line a large sheet pan with parchment paper.
Wash the potatoes with water to remove any dirt then dry with a kitchen towel.
Place the potatoes and all the other ingredients into a mixing bowl. Stir to combine and disperse the zest evenly.
Dump potato mixture out on the prepared sheet pan and spread them out into a single layer (make sure no potatoes are stacked on top of one other).
Bake for 30-35 minutes until potatoes are soft and tender on the inside and golden brown on the outside.
Take out of the oven. Squeeze the juice from half of a lemon over the top if you want more flavor. Add an additional sprinkle of salt if desired. Stir to evenly coat and serve immediately. Enjoy!
My Tips for the Best Roasted Potatoes
- Use avocado oil: Avocado oil is not only safe to heat to 425 degrees but it also creates the perfectly crisp skins.
- Cook until crisp: Keep the potatoes in the oven until the skins are crisp. Don’t rush the process.
- Bake on a sheet pan: Using a sheet pan to roast potatoes gives them enough room to bake evenly and get crisp.
Serving Lemon Potatoes
You can serve baby roasted lemon potatoes as a side with just about meat. Here’s some main dish ideas to serve with these potatoes:
- Mini Meatloaf Recipe From Scratch
- Roasted Apple Butter Chicken Breast
- Mexican Chicken Kabobs (with seasoning made from scratch)
- Strawberry Balsamic Chicken Breast
- Baked Boneless Buffalo Wings From Scratch
- Skillet Pomegranate Chicken Breast Recipe
How to Store Leftovers
Store leftover potatoes in an airtight container once they’ve cooled down completely. They’ll last about 3 days in the fridge.
Best Way to Reheat Baby Potatoes
My favorite way to reheat potatoes is on a sheet pan in the oven at 400 degrees Fahrenheit until they’re warm (about 10 minutes).
FAQs
Lemon juice enhances the flavor of the potato and can also prevent it from turning brown before baking.
These potatoes are similar to Greek style except with those you cook them in a liquid. The liquid is absorbed into the potatoes and fills them with flavor. They are softer potatoes rather than crisp, like the ones in this recipe.
Yes it does! It adds a light spring flavor to the potatoes.
More Side Dish Recipes
- Old Fashioned Mashed Potatoes Recipe From Scratch
- Sourdough Texas Roadhouse Rolls
- Sourdough Cheddar Bay Biscuits (Better Than Red Lobsters)
- Old-Fashioned Baked Mac and Cheese
- Easy Hawaiian Macaroni Salad From Scratch
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Recipe
Sheet Pan Lemon Potatoes Recipe
Ingredients
- 1.5 pounds gourmet/petite gold potatoes
- 1 Tbsp avocado oil (or olive oil)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 tsp lemon zest
- 1/2 of a lemon (optional)
Instructions
- Preheat the oven to 425 degrees and line a large sheet pan with parchment paper.
- Wash the potatoes with water to remove any dirt then dry with a kitchen towel.
- Place the potatoes and all the other ingredients into a mixing bowl. Stir to combine and disperse the zest evenly.
- Dump potato mixture out on the prepared sheet pan and spread them out into a single layer (make sure no potatoes are stacked on top of one other).
- Bake for 30-35 minutes until potatoes are soft and tender on the inside and golden brown on the outside.
- Take out of the oven. Squeeze the juice from half of a lemon over the top if you want more flavor. Add an additional sprinkle of salt if desired. Stir to evenly coat and serve immediately. Enjoy!
Simple but I bet they are so flavorful while still being healthy and not adding a lot of extra calories!
100% correct! They are such a good side dish!