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5 from 3 votes

Lemon Garlic Potatoes

Nice and crispy on the outside, buttery soft on the inside, Lemon Garlic Potatoes combine the taste of home fries and roasted potatoes with the perfect amount of garlic and lemon. The lemon is super subtle, but the roasted, fresh potato flavor is anything but!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Servings: 6
Calories: 154kcal
Author: Sally Humeniuk


  • 2 pounds red potatoes, scrubbed and halved (quarter if large)
  • 4 garlic cloves, 2 peeled and smashed, 2 minced
  • 1 1/2 tsp lemon zest, grated
  • 2 tbsp lemon juice (about one lemon's juice)
  • 1 cup vegetable broth, chicken broth works too
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt plus more end
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp black pepper


  • Place potatoes in colander set over large bowl. Rinse under running water, tossing with hands until water runs clean. Drain potatoes well. (This helps rinse off extra starch so the potatoes don't get sticky as they cook.)
  • In a large nonstick skillet, bring potatoes, smashed garlic, lemon juice, broth, and 1/2 teaspoon salt to boil over medium-high heat. Reduce heat to medium-low and cook, covered, until potatoes are just tender, about 15 minutes. Remove lid and increase heat to medium-high again. Cook, stirring occasionally, until liquid evaporates, about 5 minutes.
  • Discard the smashed garlic and add the 2 tablespoons olive oil to the pan. Turn all the potatoes cut-side down and continue to cook until deep golden brown, 5-6 minutes. If some of the potatoes in the center of the pan start to brown quicker, kind of switch them around to trade places with some of the potatoes nearer the oustide of the pan. This doesn't matter too much, though. Some really crispy and some more soft on outside is still great. Remove from the heat, stir in the parsley, lemon zest, and minced garlic. Season with salt and pepper. If you want more lemon flavor, squeeze more fresh lemon juice over. Serve.


The Garlic Lemon Potatoes are best when served immediately. Leftovers are great especially when served topped with over-easy eggs and a little turmeric or even salsa, but as the potatoes sit over several hours or a day, the olive oil gets absorbed and so the flavors change just like with any precooked potatoes.


Calories: 154kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Sodium: 185mg | Potassium: 702mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 17.9mg | Calcium: 20mg | Iron: 1.2mg