In this recipe for Lemon Salt Roasted Potatoes, fresh herbs are blended into lemony kosher salt provide amazing flavor.
I want you to take a good, close look at that photo above. These lemon salt roasted potatoes turn out crisp and wonderful on the outside, and pillowy soft on the inside. They’re salty, lemony and buttery, and the fresh herbs added in make them perfect. This is the next side dish you should make for dinner!
- fresh sage
- fresh rosemary
- fresh thyme
- finely grated lemon zest
- kosher salt
- small potatoes
- extra virgin olive oil
- unsalted butter
- freshly ground black pepper
How to make Lemon Salt Roasted Potatoes:
The full, printable recipe is at the end of this post.
I’m obsesses with potatoes in general, but these potatoes are the best. They’re a carb indulgence that’s totally worth it.
The Best Potato Side Dish Recipes:
- Mustard Roasted Potatoes
- Portuguese Roasted Potatoes
- Garlic Butter Roasted Fingerling Potatoes
- Garlic Parsley Potatoes
- Hasselback Potatoes
Lemon Salt Roasted Potatoes
- 2 large fresh sage leaves, chopped
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon finely grated lemon zest
- 1 tablespoon kosher salt
- 4 pounds small potatoes (red or white), halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, melted
- freshly ground black pepper, to taste
- Preheat the oven to 425°F. Spray two rimmed baking sheets with nonstick spray or line with parchment paper.
- In a small bowl, mix the sage, rosemary, thyme, lemon zest and salt. Use a wooden spoon to press the herbs into the salt mixture. Keep pressing and mixing until flavors are melded together. (You can do this in a mini-food processor if you have one).
- In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on the prepared baking sheets. Roast for 25 minutes.
- Remove the baking sheets from the oven and sprinkle the potatoes with the herb salt. Toss well and return the potatoes to the oven for an additional 5 to 10 minutes, or until potatoes are tender and golden. Transfer to a bowl and serve warm.