This post may contain affiliate links. Please read my privacy policy.
The Best Roasted Potatoes
These lemon herb roasted potatoes are absolutely delightful, made with olive oil, melted butter, garlic, lemon juice, herb and honey.
Adding a bit of honey really makes the potatoes so much more delicious as the bottom part of these roasted potatoes became caramelized, ahhh, heavenly.
To make sure that your roasted potatoes get the amazing flavors of the herb and lemon, slice each potato horizontally like hasselback potatoes, but without cutting through.
Every slice is coated with the buttery, garlicky flavor. Active time to make this dish is only 15 minutes! The rest is baking time.
Just look at these golden-hued and glossy looking roasted potatoes, they might well be the best roasted potatoes recipe you’ve ever attempted at home!
Other Recipes You Might Like
Ingredients for Herb Roasted Potatoes
- Potatoes
- Olive oil
- Melted butter
- Garlic
- Parsley
- Lemon juice
- Honey
- Black pepper
Cooking Tips
- As a trick to cut these potatoes perfectly, line up two chopsticks horizontally on each side of the potato. Then, use a knife to cut vertically. This will help you not cut all the way through the potatoes.
- Then, butter up the potatoes in the spices, making sure to get it in between each potato slice.
- Your potatoes will be roasted to perfection, soaking in every flavor!
Frequently Asked Questions
How Do You Reheat Hasselback Potatoes?
For best results, place them back in the oven for a few minutes.
How Many Calories?
This recipe has 327 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served as a side dish. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Lemon Herb Roasted Potatoes
Ingredients
- 1 lb. baby potatoes
Oil Mixture:
- 1/4 cup olive oil
- 2 tablespoons melted butter
- 3 cloves garlic (minced)
- 1 tablespoon chopped Italian parsley leaves
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 3 dashes ground black pepper
Instructions
- Preheat oven to 350°F (176°C). Cut slits on the potatoes, do not cut through. Mix all ingredients in the Oil Mixture together.
- Place the potatoes in a roasting pan and brush with the Oil Mixture. Make sure to brush inside the slits of the potatoes. Save some for basting.
- Roast the potato for 1 hour, basting the oil mixture at 30 minute interval using the remaining Oil Mixture. Serve immediately after roasting.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
If using bigger potatoes should increase cooking time ?
Yes, but do check on them with a fork or knife to see if they are tender.
Do you know if this recipe does well in an air fryer?
I don’t use an air fryer but I would think so!
Cheers normally you are very specific as to type of potato to use.
Here you just say “baby”.
Baby what? Red? Youkon? Russell?
How big are your babies?
Also a modification:
In order to get the sections to fan out, I had to cut the potato in half to give the sections enough room. Else the sliced sections were just bunched up together.
Other than that, everyone loves them!
😊👍
I want to do this with potatoes I already have on hand. What are your thoughts on boiling the potatoes a bit before slicing them and putting them in the oven?
Just follow the recipe.
Tried your recipe, cooked them for 1 hour 15 minutes and that were still hard. Why?
How big is your potato?
Your recipes are simply the best. Everything always turn out great. Been following you for years but this is my first time commenting. I just secrely stalk you. HAHAHA! Best wishes for continuous success.
Thanks Loann.
We love this recipe!!! This is a family favorite!! We are a family of 10 and everyone loves them.
Baby potatoes? They don’t appear to be that small in the photo, would be hard to get many cuts. Is that correct? Looks amazing and will make them for sure. Love your recipes.
They are small, I took macro shots. It’s very easy to get the cuts.
Looks delicious but wondering if you can can use bigger potatoes such as Idaho potatoes?
Yes you can!
Can they be made ahead of time and reheated a couple of days later? I was thinking of taking them pre-made when we go camping.
Sure.