Fingerling potatoes roasted with lemon zest, olive oil, and a handful of fresh mint and parsley are a side I keep coming back to all summer. The zest goes in before roasting, which toasts it and mellows the sharpness. Then a squeeze of fresh lemon juice right before serving wakes everything back up. You get two different registers of lemon flavor in one dish, which sounds fussy but really isn’t. They’re good warm and equally good at room temperature an hour later, which makes them a reliable choice for any gathering where food sits out for a while.
How to Make Lemony Roasted Potato
Toss everything in the pan
Add the zest with the oil and salt before roasting, not after. Zest added cold at the end tastes raw and sharp. Roasted in, it softens and becomes part of the crust on the potato skins.
Herbs and finishing lemon
Add the fresh herbs and lemon juice only after the potatoes come out of the oven. Heat kills fresh herbs quickly. Toss them in while the potatoes are still hot so they wilt slightly into the surface. 
Lemony Roasted Potato
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
Simple roasted potatoes with lemon zest and fresh herbs. Perfect warm or at room temperature for any summer gathering.
Ingredients
- 2 lbs (907 g) fingerling potatoes
- 1-2 lemons, zest one and reserve the zest
- Generous handfuls fresh mint and parsley
- Olive oil for cooking
- Coarse sea salt and freshly cracked pepper or a sprinkling of Aleppo chili pepper
- Fleur de sel or other flaky sea salt
Instructions
- Preheat oven to 375°F (190°C).
- In a large baking pan, toss potatoes with olive oil, coarse sea salt, fresh cracked pepper or Aleppo pepper, and lemon zest.
- Roast for 30 minutes.
- Remove from oven; toss again.
- Return to oven and cook for 15 more minutes, or until potatoes are tender.
- Before serving, add fresh herbs, lemon juice, and flaky sea salt (optional).
Notes
- For crispier potatoes, halve or quarter larger potatoes before roasting.
- To make ahead, roast potatoes completely and store in an airtight container at room temperature for up to 2 days. Reheat gently before serving.
- Substitute other herbs like rosemary or thyme for the mint and parsley, or use a mix of herbs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 2
Frequently Asked Questions
Can I use regular potatoes instead of fingerlings?
Yes, cut them into similar-sized pieces so they cook evenly. Yukon Golds or red potatoes hold their shape well and work as a good substitute.
Why add the herbs and lemon juice after roasting?
Fresh mint and parsley lose their brightness when exposed to high heat. Adding them after roasting preserves their flavor and color. Same goes for the lemon juice, which would evaporate in the oven.
What is Aleppo chili pepper and can I substitute it?
Aleppo pepper is a mild, slightly fruity chili flake common in Mediterranean cooking. Red pepper flakes with a pinch of paprika make a reasonable stand-in.
