These Lemon Herb Roasted Potatoes are marinated in a flavourful blend of garlic, rosemary, lemon, and spices, then roasted to crispy perfection. A perfect side dish for any meal!

Ingredients:

  • 1 bag baby yellow potatoes
  • 2 tsp chicken bouillon
  • 2 cups boiled water
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp chili flakes
  • 1 tbsp chopped fresh rosemary (or sub 1 tsp dried rosemary)
  • 1 tsp pepper
  • Salt, to taste
  • Juice of 1 lemon
  • 3 tbsp olive oil (plus 2 additional tbsp for later, see instructions)

Instructions:

  1. Prepare the Potatoes: Slice the baby potatoes in half.
  2. Make the Marinade: In a baking tray, add the chicken bouillon, boiled water, garlic powder, paprika, oregano, chili flakes, rosemary, pepper, salt, and lemon juice. Mix everything together with a fork until combined.
  3. Marinate the Potatoes: Add the halved potatoes to the marinade and stir briefly to coat. Drizzle with 3 tbsp olive oil (reserving 2 additional tbsp for later).
  4. Cover the baking tray with foil and refrigerate to marinate for 1-2 hours, or up to overnight for enhanced flavour. If desired, you can skip marinating and bake straight away!

Baking Instructions:

  1. Preheat Oven: Set the oven to 425°F (220°C).
  2. Bake the Potatoes: Cover the baking tray with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 30-40 minutes, allowing the potatoes to absorb the marinade while some liquid evaporates.
  3. Remove Excess Marinade: Take the tray out of the oven and carefully pour most of the remaining marinade into a small bowl (set aside for basting).
  4. Finish Roasting: Drizzle the reserved 1 tbsp of olive oil over the potatoes, then return them to the oven. Roast for an additional 30 minutes, or until golden and crispy.
  5. Baste and Serve: Once browned to your liking, remove the potatoes from the oven and brush or spoon the reserved marinade over the potatoes for an extra layer of flavour. Enjoy!