Can I use a different type of potato for this recipe?

While you can use russets or red potatoes in a pinch, Yukon Golds truly provide the ideal balance of starch and waxiness for this method. Russets may fall apart more during parboiling, while reds won't develop quite the same crispy exterior. If substituting, adjust your parboiling time accordingly.

Why is my potato exterior not getting crispy enough?

The most common culprits are overcrowding the pan, not drying the potatoes thoroughly after boiling, or an oven that isn't hot enough. Make sure your oven is fully preheated, the potatoes have space between them, and they're completely dry before tossing with oil.

Is the baking soda really necessary?

Yes! The baking soda raises the pH of the water, which helps break down the exterior of the potatoes. This creates the rough, slightly damaged surface that crisps up so beautifully in the oven. It's a small step that makes a remarkable difference.

Can I prepare these potatoes in advance for a dinner party?

You can parboil the potatoes up to a day ahead and keep them refrigerated. When ready to cook, bring them to room temperature, toss with the infused oil, and proceed with roasting. You might need to add a few extra minutes to the cooking time since they'll be starting colder.

The Crispiest Lemon Potatoes Recipe

Description

Crispy lemon potatoes are the ultimate side dish, featuring golden-brown roasted Yukon gold potatoes packed with zesty lemon flavor, fresh oregano, and garlic. Perfectly crunchy outside and fluffy inside, they’re simple to make yet bursting with flavor.

Ingredients

Units Scale

Base Ingredients

- 4 lbs Yukon gold potatoes
- Salt
- 1/2 tsp baking soda
- 5 tbs olive oil

Seasoning and Flavor

3 cloves garlic, minced
1/3 cup fresh oregano, chopped
1–2 lemons, juiced*
Black pepper to taste
Fresh parsley, chopped

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Instructions

Prepare the potatoes: Rinse, peel, and slice your potatoes into chunks.
Preheat the oven: Set your oven to 450° F and line a baking sheet with parchment paper.
Boil the potatoes: Bring a pot of water to a boil. Once boiling, add 2 tbs salt, the baking soda, and the potato chunks. Return the water to a boil and cook the potatoes for about 10 minutes, or until knife-tender.
Prepare the oil mixture: In a small pan, heat the olive oil and add garlic, oregano, lemon juice, salt, and black pepper to taste. Cook on low heat for 2 minutes, stirring constantly, until the garlic begins to turn golden. Strain the oil into a large bowl and set the strained bits aside for later.
Coat the potatoes: Drain the potatoes and let them sit in the pot for a minute to evaporate excess moisture. Transfer the potatoes to the bowl with the oil and toss aggressively to coat them and create a semi-mushy exterior.
Roast the potatoes: Spread the potatoes out on the prepared baking sheet. Roast for 20 minutes, flip them over, and continue roasting for another 30-40 minutes, or until golden brown and crispy.
Add final touches: Remove the potatoes from the oven and toss them with the reserved garlic-oregano bits. Top with freshly chopped parsley and serve hot.

Notes

*If you like them subtly lemony, use the juice of one lemon. If you prefer a stronger lemon flavor, use the juice of two lemons.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 2g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg