These crispy lemon roasted potatoes are bursting with flavor thanks to the Sunkist® lemon marinade. These perfectly crispy roasted potatoes soft and tender on the inside and golden and crispy on the outside. The trick? A par-boil in baking soda and water.
Take your dinner to another level with these crispy lemon roasted potatoes! These potatoes have golden crispy edges, soft creamy centers. But the best part about them? They’re bursting with a zesty lemon flavor. I love infusing Sunkist® lemons into warm and cozy dishes, especially as we head into the fall and winter when the weather gets a little colder. The lemon helps balance the flavors of the dish while also adding a touch of brightness.
This lemon potato recipe started out as a recipe of Greek lemon potatoes. If you’re unfamiliar with Greek potatoes, they typically call for a method of braising the potatoes in broth while roasting. While this infuses flavor it also prevents them from getting crispy. Not exactly my favorite way to eat potatoes. If you’re like me, you’re team crispy potatoes. So back to the drawing board to create a comforting potato recipe that bursts with lemon flavor while also maintaining a golden crispy edge.
I’m happy to report, these lemon roasted potatoes won’t disappoint when it comes to flavor and crispy edges. Think of these lemon infused potatoes as elevated version of your classic roasted potato recipe. They’re bright and inviting. Perfect for a weeknight dinner or last-minute holiday side dish that your guest will love.
Key Ingredients for these Crispy lemon rosted Potatoes
Potatoes – I used golden new potatoes for this recipe since they have a luscious, creamy center. But any potato variety will do. Russet, Yukon gold, baby new potatoes, or fingerlings will all be delicious.
Lemons – Sunkist® lemons add the vitamin C and bright, zesty flavor to these crispy roasted potatoes. Tossing the par-boiled potatoes in a lemon-olive oil marinade allows the flavor to infuse into the potatoes prior to roasting.
Olive oil – this heart healthy fat adds flavor and helps the edges of the potatoes get golden and crispy. I don’t recommend substituting another oil in this recipe.
Sea salt – liberally seasoning the roasted potatoes enhances the flavor of the lemon.
Baking Soda – yes, baking soda! Adding baking soda to the pot of boiling water is a trick to getting extra crispy potatoes. The baking soda creates an alkaline pH of the water. This breaks down the potatoes surface allowing for the starchy edge to get extra crispy.
perfectly crispy roasted potatoes Tips:
- Par-boil in baking soda water. Don’t skip this step! I know it sounds odd but it’s key to the best crispy potatoes. The baking soda creates an alkaline pH in the water. This breaks down the starch on the surface of the potato, allowing for extra crispy edges. While this is an extra step, the potatoes require less time in the oven and the crispy, golden edges are 100% worth it.
- Dice prior to boiling. I’ve tested par-boiling whole potatoes versus diced, and the diced potatoes definitely have an upper hand on crispiness. This allows the baking soda water to break down the starchy edges. Just be sure to pat them dry before roasting so the marinade can infuse into the potato.
- Use convection bake if you have it. The convection setting on the oven allows air to constantly circulate. This is ideal for getting crisp, golden brown edges on your potatoes. Just be sure to check the potatoes 5-10 minutes earlier than you would otherwise, as convention often shortens cook times.
- Don’t crowd the potatoes on the baking sheet. This is key! For the best results, spread the potatoes into a single layer with a little space in between each one. If your sheet pan is overcrowded or if the potatoes are touching, they’ll steam in the oven instead of becoming crispy and golden brown.
NOURISHED BY NUTRITION FACTS
Lemons add a bright and refreshing flavor to foods while also balancing out the flavor profile of your dish. They are available year-round and they’re packed with numerous health benefits!
One medium Sunkist® lemon is an excellent source of vitamin C, containing at least 25% of the daily recommended value. It also contains fiber and small amounts of B6, folate, calcium, and iron. (1)
Lemons also contain numerous antioxidants that can have powerful health benefits. The main antioxidant compounds include citric acid, hesperidin, diosmin, and d-limonene. While each of these compounds has its unique properties, there have been links to lowering your risk of heart disease, cancer, and kidney stones. (2) (3) (4)
I recommend having lemons on hand year-round because you can use them for every season. The lemons add a zesty flavor and bright, floral aroma to cozy, comforting recipes. Plus, adding lemon juice or lemon zest is a great sodium-free way to add flavor to meals.
Aside from infusing lemon into roasted potatoes, some of my favorite ways to use lemons are in baked goods, salad dressings, squeezed on an avocado toast, in homemade hummus, or flavoring soups!
More Healthy lemon Recipes:
If you make this recipe, please leave a comment and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations!Print
Crispy Lemon Roasted Potatoes
These crispy lemon roasted potatoes are bursting with flavor thanks to the Sunkist® lemon marinade. These perfectly crispy roasted potatoes soft and tender on the inside and golden and crispy on the outside.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: 4 servings 1x
2 lb baby golden potatoes (or any variety), diced into quarters or halves depending on the size
¼ cups fresh squeezed Sunkist® lemon juice (about 2 Sunkist® lemons)
2 tablespoon olive oil
½ teaspoon garlic powder or 1 teaspoon grated fresh garlic
1 teaspoon mustard
3–4 sprigs fresh rosemary
Flaky sea salt
Preheat the oven to 425°F. Use the convection setting if you have it. Line a baking sheet with parchment paper.
In a large pot, bring 2 quarts of water to a boil. Add 1 teaspoon baking soda and the potatoes; immediately set the timer for 5 minutes. The water will stop boiling at first but that’s okay. Check the potatoes after 5 minutes. You want the potatoes to be tender enough to poke with a fork. Strain the potatoes and pat dry with a towel.
While the potatoes boil, make the lemon dressing. Whisk together the 1/4 cup lemon juice, olive oil, mustard, and garlic. Set aside.
Once the potatoes are done cooking, place the potatoes back in the pot and gently toss with the lemon dressing so the potatoes are covered in the mixture.
Place the potatoes onto the lined baking sheet in a single layer, making sure they’re not touching. This is important if you want crispy potatoes.
Place in the oven and roast for 30-35 minutes. If you want extra crispy potatoes, flip them after 15 minutes. The potatoes are done when the edges are golden and crispy.
Remove from the oven. Generously sprinkle with flaky sea salt and a squeeze of fresh lemon. Serve immediately.
DID YOU MAKE THIS RECIPE?
I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton and #MySunkistTable. You can also find this recipe on https://www.sunkist.com/recipes/crispy-lemon-roasted-potatoes/
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