These Lemon Crunch Potatoes (Crunchy Lemon Roasted Potatoes) take the cake when it comes to amazing side dishes (or, umm … the potato). At only a four ingredients (oil, S & P, potatoes, and lemons), this simple lemon roasted potatoes recipe shows how recipes can be transformed by simply changing the way you wield their ingredients. The trick to making the most amazing lemon potatoes is to lean all the way into the lemon portion of the program. Lemon juice flavors the potatoes as they roast, and tons of zest finishes them off when they come out of the oven, their warmth activating the oils in the zest, creating an amazing bite.
Tips and Tricks for the best Crunchy Lemon Roasted Potatoes
Potatoes are pretty tough to mess up. But, there are a few basic things to this recipe that make for some truly spectacular spuds. We’re talking crispy, crunchy, flavorful-as-can-be bites of golden brown potato goodness. But if there’s only one tip I can give when preparing potatoes of any type, it’s to not be shy with the salt. A potato with poor seasoning is just sad. Whereas a well-seasoned potato is one of life’s best eats.
What are the best potatoes for these Crunchy Lemon Roasted Potatoes?
This honestly would work with just about any type of potato you want to use. Or, any potato you happen to have hanging around. But for my money, I think golden or yellow potatoes work the best for roasting. They get beautifully creamy on the inside and hella crunchy on the outside. Which, incidentally, is exactly what we’re going for here.
You’ll see golden potatoes sold in a variety of sizes, from “nibbles” to full-sized babies. The nibbles are tiny and not really right for this recipe, but you could honestly use them if you really wanted to. No problem, just be sure to adjust the cook times to suit the smaller spuds. If you purchase say, a five-pound bag of full-sized yellow potatoes, then just give them a scrub (no need to peel) and cut them down into smaller, bite-sized pieces.
Lemon Roasted Potatoes FAQ
What is the ideal temperature for ultra crispy potatoes?
I like to roast my spuds at 425 to 450 degrees, as this high heat really gives us the color and texture we’re aiming for. These potatoes are already fully cooked by the time the enter the oven, so that blast of heat will serve to brown and crunch-ify the potatoes very well. It also cooks them faster, so there’s that.
Why is the oven rack set in the top position for roasted potatoes?
By positioning the potatoes closer to the heat element on the top of the oven, you hit them with a blast of intense heat that really helps them to brown tremendously well all over. This, incidentally, helps get us to that ultimate “crunchy” status which is the reason we’re here to begin with, right? Right.
What are the best flavors for roasted potatoes?
If you really want to lean into the citrusy powers of this dish, you could mix and match your fruits here. Try a combo of lemon and grapefruit, or orange and lime – or all of the above! In the wintertime, this is an especially lovely way to present the seasonal citrus, placing it front and center on a heap of super crunchy roasted potatoes. Also? Adding a good pinch of garlic powder wouldn’t hurt here, would it? Nope. Lastly, garlic and herb is a winning and classic combo, like in my Crunchy Herb Roasted Potato Wedges.
How do you reheat roasted potatoes?
If you aren’t careful to do it properly, your roasted potatoes might be a little soggy in their second life. So, to guard against this, preheat your oven to 400 degrees F. Spread the potatoes out on a large sheet pan, making sure they’re in an even layer. Cover loosely with foil to prevent excess browning, and cook for about 10 to 15 minutes until nice and hot. Remove the foil for the last minute or two of roasting, to crisp all the way back up.
What you’ll need to make these lemon roasted potatoes
The trick to making these most amazing lemon potatoes is to lean all the way into the lemon portion of the program. Lemon juice flavors the potatoes as they roast. Plus, tons of zest finishes them off when they come out of the oven. The warmth activates the oils in the zest, creating an amazing bite.
Also of note, you’ll want to really not shy away from the olive oil with these. It’s what creates that fabulous crunch. Plus, it’s REALLY good for you. So, don’t be shy there. Same goes for the salt, for that matter.
INGREDIENTS
- 24 ounces gold or baby Dutch yellow potatoes
- 1/2 teaspoon baking soda
- ¼ cup olive oil
- Kosher salt and freshly cracked black pepper
- 4 lemons
How to make these crunchy lemon roasted potatoes
This recipe is a lemon-ized take on my favorite crunchy Roasted Potatoes, which are really English roasted potatoes. The idea is to cook the potatoes all the way through by boiling them in alkalized (baking soda-ed) water before they go in the oven. This way, the oven can just go to work on the outsides, creating a super crunchy and golden brown crust. You don’t need to worry about the outsides burning before the insides are done or anything like that.
But furthermore, the baking soda helps to maximize the full effect of the crunch here – that’s the whole point of doing it.
DIRECTIONS
- Preheat the oven to 425 degrees F. Adjust the oven rack to the top third position. Cover a large sheet pan with parchment paper. Zest all of the lemons. If you’re using baby gold potatoes, cut them in half. If you’re using larger gold’s – cut them into bite-sized pieces (a little less than an inch or so).
- Put the potatoes in a large pot with just enough water to cover, along with the juice of one of the lemons. Add the juiced lemon right into the pot. Add a couple teaspoons of salt and ½ teaspoon baking soda. Bring to a boil and cook until the potatoes are fork tender, about 6 to 8 minutes, depending on the exact potato size/type you’re using. Drain and transfer to the baking sheet to cool for a few minutes.
- Using a glass or your (lightly oiled) palms, smash the potatoes to flatten them exposing their creamy insides a bit – stopping just shy of breaking them totally apart. Drizzle with the olive oil to the hot potatoes (you don’t have to use it all, but the more the merrier), and season with salt and pepper to taste (potatoes love both). Add the juice of 1/2 lemon and toss and turn them gently to coat with everything. If the potatoes fall apart a little bit – great! Those bits of shaggy, mushy potato will become the crunchy bits we’re all here for.
- Arrange the smashed, seasoned potatoes in a single layer. Roast, turning once/stirring halfway through, until super browned and crunchy – about 35 to 40 minutes (just take them out when they look great to you).
- Let the potatoes cool for about 5 minutes and transfer to a platter. Shower with the zest of the remaining three lemons (I just zest them right over the warm potatoes), creating a thicker-than-you’d-expect, dramatic coating of sunshiny golden flavor. Serve warm, and enjoy.
If you like the looks of these Crunchy Lemon Potatoes, you might also want to check out:
Easy Indian Chutney Smashed Potatoes
Perfect Crispy Roasted Potato Wedges
Spatchcock Roast Chicken and Potatoes with Lemon and Dates
Marinated Squash with Lemony Ricotta and Pistachios
Lemon Butter Chicken with Herbs
Lemon Crunch Potatoes (Crunchy Lemon Roasted Potatoes)
The trick to making these most amazing lemon potatoes is to lean all the way into the lemon portion of the program. Lemon juice flavors the potatoes as they boil AND roast, and tons of zest finishes them off when they come out of the oven, their warmth activating the oils in the zest, creating an amazing bite.Â
- Yield: Serves 4 as a side 1x
Ingredients
- 24 ounces gold or baby Dutch yellow potatoes, halved (no need to peel)
- 1/2 teaspoon baking soda
- 1/4 cup olive oil
- Kosher salt and pepper
- 4 lemons
Instructions
- Preheat the oven to 425 degrees F. Adjust the oven rack to the top third position. Cover a large sheet pan with parchment paper. Zest all of the lemons. If you’re using baby gold potatoes, cut them in half. If you’re using larger gold’s – cut them into bite-sized pieces (a little less than an inch or so).
- Put the potatoes in a large pot with just enough water to cover, along with the juice of one of the lemons. Add the juiced lemon right into the pot. Add a couple teaspoons of salt and ½ teaspoon baking soda. Bring to a boil and cook until the potatoes are fork tender, about 6 to 8 minutes, depending on the exact potato size/type you’re using. Keeping the potatoes in the pot, drain them and then put the lid back on. Give the pot a vigorous shake, to bust up the potatoes some, exposing some of the “mush on their insides. This translates to maximum crispy bits. Transfer the potatoes to the baking sheet to cool for a few minutes.
- Drizzle the olive oil all over the hot potatoes (you don’t have to use it all, but the more the merrier), and season generously with salt and pepper to taste (potatoes love both). Add the juice of 1/2 lemon and toss and turn them gently to coat with everything. If the potatoes keep falling apart – great! Those bits of shaggy, mushy potato will become the crunchy bits we’re all here for.
- Arrange the (now well seasoned) potatoes in a single layer. Roast, turning once/stirring halfway through, until super browned and crunchy – about 35 to 40 minutes (just take them out when they look great to you).
- Transfer the potatoes to a platter. Shower with the lemon zest, creating a thicker-than-you’d-think, dramatic coating of sunshiny golden flavor. Serve warm, and enjoy.
