These ultra crispy lemon roasted potatoes have all the great features of roasted potatoes but with the added freshness and fragrance of lemon and basil. Simply roast the potatoes in the oven, then toss in a mix of olive oil, lemon juice, lemon zest, and fresh basil.
- Because the potatoes are cut into small cubes, they roast in just 25 minutes. (And there's no parboiling needed with this recipe.)
- The potatoes stay deliciously crispy because they're coated with oil, rather than straight lemon juice, whose moisture would make them mushy.
Reader comment: "I would have doubled the recipe if I had known how good these were!"
Ingredients and notes:
Please be sure to use Russet and not any other potato variety for this recipe. Roasted Russet potatoes have a crispier crust than other varieties that doesn't turn soft when coated with the lemon basil oil.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Heat the oven to 400 degrees F. Cut potatoes into ½-inch cubes, then toss with olive oil.
- Spread the potato cubes out on a baking sheet and roast.
- Stir together olive oil, basil, lemon zest and lemon juice.
- Toss the basil lemon oil with the potatoes and season to taste with salt and pepper. Serve immediately.
Serving ideas:
These potatoes make a great side dish for breaded chicken, like this panko-crusted lemon chicken or chicken breast seasoned with this Mediterranean chicken rub.
Full Recipe
Crispy Lemon Roasted Potatoes with Fresh Basil
Equipment:
Ingredients:
Method:
- Heat the oven to 400 degrees F. Wash the raw potatoes, then dry them with a paper towel.
- Cut the unpeeled potatoes into ½-inch cubes.** Toss the cubes with 1 tablespoon olive oil in a bowl.
- Transfer the potatoes to a large baking sheet*** and spread into a single layer. Roast until crispy on the outside and soft on the inside (about 25 minutes). Stir the cubes around halfway through the baking time.
- In a small bowl, stir the remaining olive oil, lemon zest, lemon juice and basil together.
- Toss the potatoes with the lemon basil oil and season to taste with salt and pepper. Serve immediately.
Recipe notes:
Nutrition (estimate only):
More recipes with lemon and basil:
- This dipping sauce for fried fish has a great freshness from basil and jalapeno pepper.
- These spicy basil marinated shrimp make a delicious appetizer.
- This creamy basil mayo dressing is fantastic for summer salads.
Linda says
I would have doubled the recipe if I had known how known how good these were! I'm going to add a bit of rosemary this weekend, oh, and double the recipe!
Nicole B. says
Thanks so much and I'm so happy to hear you liked them, Linda! Rosemary sounds like a great addition, yum! Have a great weekend!