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.
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 fish, like this bruschetta tilapia. They are also delicious with poultry, like this panko-crusted lemon chicken or chicken breast seasoned with this Mediterranean chicken rub.
More delicious fresh lemon and basil recipes:
- Dipping Sauce for Fried Tilapia5 Minutes
- Spicy Basil Marinated Shrimp22 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Crispy Lemon Roasted Potatoes with Fresh Basil
Ready in 30 minutes, these super crispy lemon roasted potatoes make a quick and delicious side dish.
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Equipment:
- measuring spoons
- kitchen scale
- citrus juicer
- citrus zester
- knife and cutting board
- paper towels
- mixing bowl
- rubber spatula
- large baking sheet (see notes)
Ingredients:
- 1 ½ pounds Russet potatoes
- 2 ½ tablespoons olive oil, divided
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice
- 1 ½ tablespoons finely chopped fresh basil*
- salt and pepper to taste
Instructions:
- 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.
Notes:
*You need about ½ cup packed leaves for that.
**To ensure that this dish takes no more than 30 minutes to make, cut the potatoes into ½-inch cubes. If you cut them larger than that they will take longer to roast.
***A dark baking sheet works best because it browns the potatoes from the bottom. That will make them nice and crispy.
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!