Lemon Herb Roasted Potato Nuggets Recipe
These Lemon Herb Roasted Potato Nuggets are perfect for a flavorful and crispy side dish. Featuring russet potatoes parboiled and then oven-roasted with fresh lemon juice, garlic, and a mix of aromatic herbs like oregano, thyme, and rosemary, they offer a delightful combination of tangy, savory, and herbaceous flavors. Crispy on the outside and tender inside, they make an excellent accompaniment to any meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 6–8 large russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
Seasoning
- Juice of one lemon
- ¼ to 1/3 cup olive oil (or butter, or a combination of butter and olive oil)
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 ½ tablespoons dried herbs (oregano, thyme, and rosemary)
- 1 whole garlic bulb, broken into about 4 pieces (optional)
Instructions
- Parboil the potatoes: Place the peeled and chunked potatoes in salted boiling water and cook for about 3-4 minutes. Do not overcook; the potatoes should be slightly tender but firm enough to hold their shape. Drain well.
- Preheat the baking pan: While potatoes are parboiling, preheat your oven to 375°F (190°C). Place a baking pan large enough to hold the potatoes without crowding inside the oven to heat up. A glass or metal pan works fine, and heating it beforehand helps prevent sticking.
- Drain and rest the potatoes: After parboiling, drain the potatoes and let them stand for 5 minutes to allow excess moisture to evaporate.
- Toss with lemon juice: Transfer the potatoes to a large bowl and toss gently with the juice of one lemon, ensuring all pieces absorb the citrus flavor.
- Add seasoning: Add kosher salt, cracked black pepper, dried herbs, garlic pieces, and olive oil (or butter/oil combination) to the potatoes. Toss to coat everything evenly.
- Roast the potatoes: Carefully transfer the seasoned potatoes, garlic, and oil to the preheated baking pan. The potatoes should sizzle on contact, indicating the pan is properly heated. Place in the oven and roast for 60-75 minutes until golden brown and crisp on all sides, turning every 20 minutes. After the first 10 minutes, gently shake the pan to prevent sticking. Remove the garlic cloves if they begin to cook faster and brown too much before the potatoes are done.
Notes
- Parboiling the potatoes ensures they cook evenly and get crispy after roasting.
- Using a mix of butter and olive oil adds richness and helps with browning.
- Adjust dried herbs to your preference; fresh herbs can also be used but add toward the end of roasting.
- If you prefer less garlic flavor, omit the garlic bulb or reduce the amount.
- The potatoes can be served hot out of the oven or at room temperature.
Keywords: lemon herb roasted potatoes, roasted potato nuggets, crispy potatoes, herb roasted potatoes, side dish, lemon potatoes