Crispy Roasted Potatoes with Lemon and Garlic
These crispy roasted potatoes are perfection! They're loaded with flavor from oregano, rosemary, lemon, and garlic, are incredibly crispy, and so easy to make!
Servings: 8
Ingredients
- 4 pounds Yukon Gold potatoes cut into thick wedges
- 6 teaspoons kosher salt divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 1 tablespoon dried oregano
- 9 tablespoons olive oil divided
- 6 cloves garlic minced
- 1/4 cup flat-leaf Italian parsley minced
- 1 tablespoon Rosemary leaves minced
- 1 teaspoons lemon zest
Instructions
- Preheat oven to 450f and set both racks towards the middle level.
- Fill a pot with water, 4 teaspoons of kosher salt, and baking soda and bring to a boil. Once boiling, add the potatoes. Let the pot come back to a boil then lower the heat and simmer the potatoes for 5 minutes.
- Drain the potatoes and let them sit in the colander for 3 minutes. Add the potatoes to a very large mixing bowl along with 5 tablespoons of olive oil, oregano, paprika, pepper, and the remaining 2 teaspoons of kosher salt. Mix well so that the potatoes absorb all of the flavors.
- Prepare 2 large baking sheets with parchment paper. Spread the potatoes out on the sheet, cut sides face down. Bake the potatoes for 55-65 minutes flipping after 25 minutes. Continue to roast for another 20-25 minutes then check and flip once or twice more if necessary to thoroughly crisp both sides.
- Heat a pan to medium-low heat with the remaining olive oil. Add the garlic and cook until lightly golden (2-3 minutes). Turn off the heat and add the rosemary to the oil.
- When the potatoes are finished cooking place them into a mixing bowl and pour the garlic oil over the potatoes. Add the lemon zest and parsley, and toss to mix well. Place the potatoes on a platter and serve. Enjoy!
Notes
- Baking soda makes the water more alkaline which helps break down the pectin in the potatoes. This makes the potatoes crispier when roasted, though feel free to omit if you're opposed to it. The potatoes will still turn out quite crispy.
- Leftovers can be saved for up to 3 days and can be reheated in the oven at 350f until warm.
Nutrition
Calories: 263kcal | Carbohydrates: 35.4g | Protein: 3.8g | Fat: 12.8g | Saturated Fat: 1.9g | Sodium: 595mg | Potassium: 916mg | Fiber: 5.4g | Sugar: 2.6g | Calcium: 21mg | Iron: 1mg