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These perfectly crispy roasted potatoes are made with plenty of lemon and dried herbs. With a creamy center and natural buttery flavor (without any butter), they’re simply irresistible.

It’s so easy to whip up these incredible roasted potatoes. It just takes a little slicing, drizzling, and sprinkling. Then let the oven work its magic!

Tips for Perfectly Roasted Potatoes

There are just four important tips you need to know for roasted potatoes that wow every single time:

  • Cut the potatoes the same size. Smaller pieces will cook faster than larger pieces resulting in a mix of underdone and overdone potatoes. That’s no fun. If every piece is the same size they’ll cook in the same amount of time.
  • Spread the potatoes in a single layer. You don’t want any potatoes piled on top of other potatoes because this means they’ll cook unevenly. Be sure to use a sheet pan large enough to accommodate all the potatoes.
  • Don’t skimp on the oil. Olive or avocado oil is our friend when it comes to getting that gorgeous browning we want so desperately.
  • Roast potatoes at high heat. 425º is my preferred oven temperature to create potatoes with that crispy outside and a creamy center.

Ingredients for Crispy Lemon Roasted Potatoes

  • Baby gold potatoes: Baby gold potatoes are about the size of a golf ball and have a natural buttery flavor without any actual butter. Their small size means you only need to cut them into fourths or halves (if some are especially small). That makes our prep time even faster!
  • Olive or avocado oil: A little oil helps these potatoes brown beautifully in the oven.
  • Lemon juice: The bright flavor of lemon is such a fun surprise for your taste buds. You can omit and still create delicious potatoes but I’m a big fan of the lemon in here.
  • Seasonings: Dried basil, dried rosemary, garlic powder, salt, and pepper work together to give us lots of big flavor in every bite.

What potatoes are best to use?

I prefer baby gold potatoes for this recipe because they have a natural buttery flavor (without any actual butter) and are the perfect size! You can use regular gold or yellow potatoes as well but you’ll need to cut them into 1-inch to 1.5-inch pieces.

Can you use fresh herbs instead of dried herbs?

Absolutely. I like dried herbs here because it means I can make these potatoes whenever I like since dried herbs are a pantry staple. If you have fresh basil and rosemary feel free to use those. Since dried herbs pack more flavor you’ll need to adjust your measurements if you’re doing this swap. I’d suggest 1 to 2 tablespoons of the fresh herbs.

Can you use other dried herbs?

While I recommend dried basil and rosemary because they pair so beautifully with lemon, parsley and thyme are two great options too.

Can you make these roasted potatoes ahead of time?

These roasted potatoes are best when served immediately after cooking. If you’d like to use them for meal prep I recommend reheating them in the air fryer to get them crispy again.

How to Store Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

5 from 1 vote

Crispy Lemon Roasted Potatoes

By Christina
These perfectly crispy roasted potatoes are made with plenty of lemon and dried herbs. With a creamy center and natural buttery flavor (without any butter), they're simply irresistible.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 servings


  • 24 ounces baby gold potatoes, 1.5 pounds
  • 2 tablespoons olive or avocado oil
  • 2 teaspoons dried basil
  • 1 teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon lemon juice
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  • Preheat oven to 425 degrees.
  • Cut your potatoes into fourths by first slicing each potato in half lengthwise. Then slice each half horizontally. (Smaller potatoes can just be cut in half.)
  • Add the potato pieces to a baking sheet. Drizzle with oil. Sprinkle basil, rosemary, garlic powder, salt, and pepper. Use your hands or a spatula to move the potatoes around in the oil and seasonings so that all get coated evenly. Then spread the potatoes into a single layer.
  • Bake potatoes for 25 minutes, or until tender. Remove from oven and stir in lemon juice. Taste and add more salt or lemon juice if desired.


Calories: 197kcal, Carbohydrates: 31g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 592mg, Potassium: 741mg, Fiber: 4g, Sugar: 1g, Vitamin A: 9IU, Vitamin C: 35mg, Calcium: 34mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Susan says:

    Made these for dinner and they’re a new family favorite. The prep was quick and the results delicious!

    1. Christina says:

      So good to hear that, Susan! Thanks so much for trying them and taking the time to leave such a kind comment!