Lemony Roasted Baby Potatoes

You’ll love these easy, lemony roasted baby potatoes! Infused with garlic, oregano, lemon, and a little fresh ginger, these potatoes are so tender they practically melt in your mouth!

Roasted baby potatoes topped with chopped parsley in a serving bowl. Next to this is a bowl of chopped parsley, a lemon, and a stack of 2 plates. - 4

Photo Credits: Ali Redmond

When it comes to the ultimate side dish, it has to be the glorious, golden potato. This recipe for lemony roasted baby potatoes is adapted from my second cookbook, Simply Dinner . The original tastes exactly like those irresistibly lemony Greek potatoes you find at your favorite taverna, but for this version, I added a little unexpected zing from fresh ginger and smoky cumin.

What makes these potatoes so special is the combination of bold Mediterranean flavors. The little potatoes braise in a savory bath of extra virgin olive oil , lemon juice, chicken stock, spices, and plenty of garlic. As the potatoes cook, they absorb all those big flavors, becoming incredibly soft and tender on the inside. A moment under the broiler ensures the outsides brown to a wonderfully golden texture.

What You’ll Need

The beauty of this recipe is using a handful of simple ingredients and a few seasonings to make basic potatoes into a bold side dish that nobody will see coming. Here’s everything you’ll need.

Baby Yukon Gold potatoes: I love those sacks of little baby potatoes because they require so little prep, which makes it a snap to get them ready. I like the color of the mini Yukon golds here, but you can use multicolored potatoes for this recipe, too.
Extra virgin olive oil: As always, high-quality extra virgin olive oil forms the rich, flavorful foundation for our braising liquid. It helps achieve that gorgeous golden color and adds necessary richness.
Lemon: We use both the zest and the juice of a lemon for maximum impact!
Garlic: A generous amount of minced garlic is crucial for this garlic-lemon flavor party.
Fresh ginger: The game-changer ingredient! A little grated ginger adds a warm, spicy note that complements the lemon. I like to grate it using a microplane .
Chicken stock gives these potatoes their rich, savory flavor. Use homemade or low-sodium store-bought chicken stock. Substitute vegetable broth to keep it vegetarian!
Dried oregano gives these potatoes their traditional aromatic depth. Greek oregano has become the standard in my kitchen, but you can use any type of dried oregano here.
Ground cumin and sweet paprika : This duo of spices adds a lovely earthy warmth and color, making the overall flavor profile more complex.
Kosher salt and black pepper add seasoning to the potatoes, ensuring the final result isn’t bland.
Parsley sprinkled on at the end adds a pop of bright green color.

What to Serve with Roasted Baby Potatoes

There is truly almost no meal where these lemony baby potatoes wouldn’t be a hit as a side dish. As long as you’re turning on the oven, they’ll be a winner.

For meals that are easy enough for a weeknight, I’d recommend these potatoes with an easy roast chicken recipe and a refreshing roasted cauliflower salad . They would also be especially good with Sheet Pan Salmon with Vegetables for a hearty but light and colorful meal to share.

The brightness of the lemon and ginger is also a welcome foil next to roasted meats, including this roasted leg of lamb or a holiday centerpiece-worthy rack of lamb . The rich, earthy flavor of the lamb is a perfect match for the savory, tangy notes of the potatoes, creating a wonderfully satisfying meal.

More Baby Potato Recipes

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Fish and Seafood

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Sides and Small Plates

Oven Roasted Vegetables

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Ingredients1x2x3x

▢ 1 teaspoon dried oregano
▢ 1/2 teaspoon ground cumin
▢ 1/2 teaspoon sweet paprika
▢ 1/2 teaspoon Kosher salt
▢ 1/2 teaspoon freshly-ground black pepper
▢ 2 pounds baby Yukon Gold potatoes, scrubbed and halved
▢ 6 large garlic cloves minced
▢ 1 teaspoon grated fresh ginger
▢ 1 lemon zested and juiced (about 1/4 cup juice)
▢ 1/4 cup extra virgin olive oil
▢ 1 1/4 cups chicken stock
▢ 1/2 cup chopper fresh flat-leaf parsley

Instructions

Get ready. Position one rack in the center of the oven and one rack 6 inches from the top, and preheat the oven to 400°F.
Make the seasoning mixture. In a small bowl, mix the oregano, cumin, and paprika, then season with salt and black pepper.
Season the potatoes. Place the potatoes in a 9-by-13-inch broiler-safe baking dish and sprinkle the seasoning mixture all over. Add the garlic, ginger, lemon zest and juice, and the olive oil. Toss to coat and spread the potatoes in one single layer.
Bake the potatoes. Pour the stock into the baking dish, around rather than onto the potatoes. Cover the baking dish with aluminum foil and bake on the center rack for 30 to 40 minutes, or until the potatoes are fork-tender.
Broil the potatoes. Remove the baking dish and switch the oven to the broil function. Uncover the potatoes and return them to the upper rack. Broil, watching carefully, until the potatoes turn golden brown and some of the edges crisp, about 3 minutes.
Finish and serve. Remove the potatoes from the oven and sprinkle with fresh parsley before serving.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.

Nutrition

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