Garlic-Herb Roasted Potatoes with Lemon Zest

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Crisped roasted potatoes tossed with fresh herbs, garlic, and a burst of lemon zest for brightness. This Mediterranean-inspired quick recipe (vegetarian), ready in about 45 minutes, pairs baby Yukon gold potatoes, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds, halved baby Yukon gold potatoes
• 3 tbsp olive oil
• 5 cloves minced garlic cloves
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 1 tbsp finely grated lemon zest
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish parsley

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 pounds halved baby Yukon gold potatoes with 3 tbsp olive oil, 5 minced garlic cloves, 2 tsp chopped fresh rosemary, 2 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper until every piece is evenly coated.
2. Step 2: Spread the potatoes cut-side down on a large rimmed baking sheet in a single layer. Roast for 30-35 minutes, flipping halfway through, until the edges are golden and crisp and the insides are tender.
3. Step 3: Remove potatoes from oven and immediately sprinkle with 1 tbsp finely grated lemon zest and 2 tbsp chopped fresh parsley. Toss gently to distribute the fresh flavors and serve warm.