Name: Oven Roasted Potatoes with Lemon Herb Dressing Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds small potatoes, halved or quartered; Extra-virgin olive oil, for drizzling; Sea salt, to taste; Freshly ground black pepper, to taste; Finely chopped fresh parsley, for garnish; 2 tablespoons extra-virgin olive oil; 1 teaspoon lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 2 garlic cloves, minced; 1 tablespoon minced fresh rosemary or thyme; ¼ teaspoon red pepper flakes; ¼ teaspoon sea salt; Freshly ground black pepper, to taste

Jump to Recipe· 4.4 from 131 reviews

If you’re on the hunt for a bright, fresh way to jazz up your classic roasted potatoes, I can’t recommend this Oven Roasted Potatoes with Lemon Herb Dressing Recipe enough. It’s one of those dishes that’s simple, but the lemony, herbaceous dressing takes it from everyday side to something you’ll want to serve on repeat. When I first tried this recipe, I was blown away by how such a straightforward combo could pack such a flavor punch. Keep reading because I’m going to share every tip to help you nail it perfectly!

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Why You’ll Love This Recipe

Bright & Fresh Flavor: The lemon herb dressing adds a vibrant zing that lifts these potatoes far beyond basic roasted spuds.
Simple Ingredients: You likely have all these pantry staples on hand, making it easy to whip up in a snap.
Versatile Side Dish: Perfect alongside everything from grilled chicken to weeknight fish dinners.
Crowd Pleaser: My family goes crazy for this every time I serve it — it’s the perfect balance of crispy and tangy.

A white speckled bowl filled with two layers of small roasted potatoes, some whole and some sliced in half, showing their golden brown and slightly crispy skin with a soft-looking inner texture. The potatoes are sprinkled evenly with small green herb bits and minced garlic or seasoning. A golden spoon and fork rest inside the bowl on top of the potatoes. The bowl sits on a white marbled surface next to a small wooden dish with red chili flakes, a sprig of green parsley, two lemon halves, and a blue and white striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7 - Oven Roasted Potatoes with Lemon Herb Dressing, lemon herb roasted potatoes, crispy roasted potatoes with lemon, easy lemon herb potato side, healthy roasted potato recipes

Ingredients You’ll Need

Each ingredient in this Oven Roasted Potatoes with Lemon Herb Dressing Recipe plays an important role in building layers of flavor and texture. The potatoes roast to a crispy, golden perfection, while the dressing ties everything together with bright lemon and aromatic herbs. Here are my favorites for what to use and why!

Flat lay of small halved yellow potatoes with smooth skin, a small white bowl of golden extra-virgin olive oil, a small white bowl containing fresh minced garlic cloves, a few bright green sprigs of fresh parsley, a small white bowl of chopped fresh rosemary, a small white bowl with finely grated lemon zest, a small white bowl of fresh lemon juice, a small white bowl with smooth Dijon mustard, a small white bowl of red pepper flakes, a small white bowl of coarse sea salt, a small white bowl with freshly ground black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Oven Roasted Potatoes with Lemon Herb Dressing, lemon herb roasted potatoes, crispy roasted potatoes with lemon, easy lemon herb potato side, healthy roasted potato recipes

Small potatoes: I like baby Yukon Golds or red potatoes because they roast evenly and have a naturally buttery flavor.
Extra-virgin olive oil: Use a good-quality one for drizzling and dressing — it makes a noticeable difference.
Sea salt and freshly ground black pepper: Essential for seasoning; fresh pepper adds that nice bite.
Fresh parsley: A sprinkle at the end adds freshness and color.
Lemon zest and fresh lemon juice: These bring the bright, citrusy punch that makes the dressing sing.
Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
Garlic cloves: Minced fresh is best to get that punchy garlic flavor without overpowering.
Fresh rosemary or thyme: Use whichever herb you love more; both add wonderful earthy notes.
Red pepper flakes: Just a pinch for a gentle kick, but feel free to adjust based on your heat preference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I love the classic lemon herb combo, I’ve played around with different twists depending on what I have on hand or the season. You’ll find adding your own spin can keep this recipe exciting every time you make it!

Swap herbs: I once used fresh dill instead of rosemary and it brought a lovely, slightly different aroma that worked beautifully with the lemon.
Spice it up: For a smoky edge, sprinkle smoked paprika instead of red pepper flakes — my family devoured that version!
Make it dairy-friendly: Toss in some crumbled feta or shaved parmesan for a creamy, salty touch.
Use sweet potatoes: If you want a sweeter twist, this dressing pairs surprisingly well with roasted sweet potatoes.

How to Make Oven Roasted Potatoes with Lemon Herb Dressing Recipe

Step 1: Prep and Roast Your Potatoes to Golden Perfection

First things first, preheat your oven to a toasty 425°F. After that, toss your halved or quartered potatoes in a generous drizzle of extra-virgin olive oil, along with a good pinch of salt and pepper. Spread them out evenly on a parchment-lined baking sheet so they roast rather than steam — this is key for crisp edges! Pop them in the oven and let them roast for about 20 to 30 minutes. The timing varies depending on size and freshness, so keep an eye out for that tender inside and beautifully golden, crispy edges. This step is where all the magic happens, so don’t rush it!

Step 2: Whisk Together the Lemon Herb Dressing

While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together extra-virgin olive oil, lemon zest, fresh lemon juice, Dijon mustard, minced garlic, minced fresh rosemary (or thyme), red pepper flakes, salt, and freshly ground black pepper until everything is nicely combined and emulsified. This dressing is where that bright, fresh flavor comes from, so take a moment to smell those herbs and lemon zest — they’re wonderful!

Step 3: Toss and Serve with Parsley

When your potatoes are perfectly roasted and still warm, drizzle over the lemon herb dressing. Give everything a gentle toss—you want every potato piece to be coated but not swimming in dressing. I often find I don’t need to use all of the dressing, so add gradually and taste as you go. Finish with a sprinkling of freshly chopped parsley for that pop of green and extra freshness. Then, dig in!

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Pro Tips for Making Oven Roasted Potatoes with Lemon Herb Dressing Recipe

Cut Evenly: Cutting your potatoes into similar sizes ensures they roast evenly without some pieces drying out.
Don’t Skip Parchment: Lining your baking sheet helps prevent sticking and makes cleanup a breeze.
Add Dressing While Warm: Toss the potatoes with the dressing right out of the oven so they absorb all that flavor better.
Taste and Adjust: I always taste after tossing and add a pinch more salt or lemon juice if needed—don’t be shy with seasoning!

How to Serve Oven Roasted Potatoes with Lemon Herb Dressing Recipe

Oven Roasted Potatoes with Lemon Herb Dressing Recipe - Serving

Garnishes

I love finishing these potatoes with a sprinkle of fresh parsley. It adds that fresh, herbal note and a lovely pop of color. Sometimes, I also add a few shavings of parmesan or a pinch of flaky sea salt on top right before serving for extra texture and flavor.

Side Dishes

This recipe pairs beautifully with just about everything! I often serve it alongside grilled chicken, pan-seared salmon, or roasted veggies for a well-rounded meal. It’s great for weeknight dinners or more festive occasions alike.

Creative Ways to Present

For a dinner party, I like to serve these potatoes on a big platter garnished with lemon slices and extra herbs. It makes for a pretty centerpiece on the table. You could even add some crumbled goat cheese for a fancy touch. The vibrant colors really shine on white or rustic wooden platters!

Make Ahead and Storage

Storing Leftovers

Leftover roasted potatoes keep well in an airtight container in the fridge for 3-4 days. I always find they taste great cold or at room temp for a snack, but for reheating, a quick warm-up is best.

Freezing

I’ve tried freezing these, but the texture suffers a bit when thawed. They become a little soft and lose some crispness. So, if you want to prep ahead, I recommend just prepping the potatoes and dressing separately, then making the full recipe fresh.

Reheating

To reheat, I like to spread the leftover potatoes on a baking sheet and re-crisp them in a 400°F oven for about 10 minutes. This revives their crisp edges wonderfully. If you want to freshen them up, drizzle a little extra lemon juice before serving.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While small Yukon Gold or red potatoes work best for their size and texture, you can use fingerlings or even regular russets cut into smaller pieces. Just keep in mind that different potatoes may require slight adjustments to roasting time.
Is the lemon herb dressing needed before roasting?

It’s best to roast the potatoes with just olive oil, salt, and pepper so they crisp up well. The lemon herb dressing is added after roasting to preserve its fresh, bright flavors.
How do I make this recipe vegan or dairy-free?

This recipe is naturally vegan and dairy-free as written. Just be sure any additional garnishes you add, like cheese, are swapped out for plant-based options or omitted.
Can I prepare the lemon herb dressing ahead of time?

Yes! The dressing can be made a few hours ahead and stored in the fridge. Just bring it back to room temperature before tossing with the potatoes for the best emulsification.

Final Thoughts

Honestly, this Oven Roasted Potatoes with Lemon Herb Dressing Recipe has become my go-to side dish anytime I want something quick but with a real wow factor. It’s simple, approachable, and brings so much life to the table with its bright, fresh flavors. If you’re looking for a way to make your potatoes truly stand out, give this one a try — I promise you’re going to love the crisp edges paired with that zesty, herb-packed dressing. Plus, it’s easy enough to make any night of the week but special enough for company. Can’t wait to hear what you think!