Lemon Thyme Rosemary Roasted Potatoes

Roasted vegetables are so good, especially roasted potatoes! And when they’re flavored with herbs, that’s even better! These Lemon Thyme Rosemary Roasted Potatoes have a great lemony taste that really makes them different from your typical roasted potatoes. I love the tanginess of the lemon and the savory flavor of the herbs!

I found a roasted potato recipe at Southern Living and made a few changes…I added extra lemon juice and butter, along with some rosemary, onion powder, and garlic powder for a little extra savory flavor. I never would have thought of flavoring potatoes with lemon, but I thought they were really good. And they’re easy to make, which is always a plus!

Lemon Thyme Rosemary Roasted Potatoes

  • Servings: 4-6
  • Difficulty: easy
  • Print

Makes 4 to 6 servings

3 Tablespoons olive oil
3 Tablespoons butter
3 pounds Yukon gold or red potatoes, peeled or unpeeled, and cut into chunks
1/3 cup lemon juice
2 teaspoons finely chopped fresh thyme or lemon thyme (or 1 teaspoon dried)
2 teaspoons finely chopped fresh rosemary (or 1 teaspoon dried)*
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Preheat oven to 400˚F. Line a 15 x 10″ baking pan with aluminum foil; set aside.

Cook olive oil and butter in a large skillet over medium heat, stirring constantly, for about 3 to 4 minutes, until butter begins to turn golden brown. Remove butter mixture from heat and add in the chunks of potatoes, tossing gently until potatoes are all coated (the olive oil/butter mixture may splatter a little when you add the potatoes to it, so add them carefully!).

Spread the coated potato chunks in a single layer in a 15 x 10″ baking pan (I lined my pan with aluminum foil so the pan would be easy to clean up).

Bake at 400˚F  for 40- to 45 minutes or until potatoes are golden brown and tender, stirring twice during the baking time so the potatoes bake evenly. When done, transfer the potatoes to a large serving bowl and toss with the lemon juice, thyme and rosemary, salt, pepper, onion powder, and garlic powder, until well coated. Serve immediately.

*NOTE: Instead of using both the thyme and the rosemary, you can use 4 teaspoons of either herb.

Recipe from NancyC | nancy-c.com

I hope you get a chance to try this recipe, because it’s soooo good! It’s a great side dish for a special meal any time of year! What’s your favorite way of making potatoes?

Sharing at Weekend Potluck, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.


9 thoughts on “Lemon Thyme Rosemary Roasted Potatoes

  1. Pingback: Lemon Thyme Rosemary Roasted Potatoes — NancyC | My Meals are on Wheels

  2. StefanGourmet

    You are so right that roasted vegetables are the best! Right now I am slow-roasting cauliflower (2 hours at 325 degrees) for tonight’s dinner. I have never had lemon juice on roasted potatoes and it sounds intriguing. When you first mentioned it I thought it wasn’t going to work as the acidity would mess with the Maillard reaction, but then I saw you added it at the end. (Just like you add the salt at the end, which also helps with the browning.) I really like the idea of browning butter beforehand instead of using just olive oil, so I may try that as well.

    Liked by 2 people


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