Crispy Roasted Lemon Potatoes

This post may contain affiliate sales links. Please see my full disclosure policy for details

These crispy skillet roasted Lemon Potatoes are the perfect side dish. Crispy on the outside and soft in the middle, these potatoes are loaded with lemon, garlic and fresh thyme. Then finished off with some fresh grated parmesan.

PIN IT FOR LATER

An overhead shot of a skillet with roasted lady fingerling potatoes garnished with parmesan and fresh thyme

I’ve been dreaming about these Crispy Skillet Roasted Lemon Potatoes ever since I first made them. I seriously wish you could taste this through the screen!

Potatoes are hands down my favorite side dish and it doesn’t matter what kind of potato. I’ll take white or red, sweet potatoes or mini fingerling potatoes.

A large spoon digging into a skillet full of roasted potatoes

Baked, French fries, roasted, mashed, smashed- give me all of them.

This past summer I spent a few days in Las Vegas with some of my blogging buddies and we did what we do best, talk business, laugh, drink some cocktails and EAT! Boy did we eat.

My most memorable meal was at Giada’s restaurant in the Cromwell hotel. A few of us went to brunch before everyone parted ways.

Besides sharing one of the best Nutella pancakes I’d ever had, my breakfast came with crispy lemon smashed potatoes. These potatoes you guys, they were life changing.

A close up view of a skillet with fried crispy fingerling potatoes garnished with thyme and parmesan

I am not sure how they got them to be as crispy as they did, because I would have thought they were deep fried, but the girls all agreed they were probably pan fried.  I knew immediately I was going to recreate them.

These crispy skillet roasted Lemon Potatoes are crispy on the outside and soft in the middle. They are loaded with lemon, garlic and fresh thyme, then finished off with some fresh grated parmesan.

You can use any type of potato for this recipe. I made them with mini white (or red potatoes) but I really preferred the mini fingerling potatoes.

A large black spoon with 3 small red potaotes

There’s a two-step process to roasting these lemon potatoes on the stovetop.

First you have to boil them until they are fork tender. Then strain them and cut the larger ones in half as needed. Cutting them in half also allows you to get those nice crispy edges on multiple sides.

I seared them in my skillet over medium high heat for about 10 minutes or so until they started to get a bit crispy before I added the garlic, lemon zest and thyme. Doing it this way prevents the garlic and thyme from overcooking or burning during the process, but you still get that flavor infused into the potatoes.

An overhead shot of a skillet with roasted lady fingerling potatoes garnished with parmesan and fresh thyme

You also want to be able to turn them in the pan a couple of times so you can achieve that crispy outside layer on as many sides as possible.

Lemon zest is the key to the lemon flavor here. I used two large lemons, which makes a couple tablespoons of zest. In my opinion, you can’t really over do it here. I used to hate zesting fruit until I got my below Microplane zester. It makes it SO much easier!

Once these potatoes reach your desired crisp-ness, which is entirely subjective in my opinion, sprinkles some freshly grated parmesan over top before serving. You’ll thank me later.

You can serve these potatoes for breakfast or brunch, or even as a side dish at dinner time. My husband loved these, so I am sure we will be making them a lot, especially for the holidays. If lemon isn’t your thing, you might try these roasted red potatoes with paprika, they look devine!

crispy skillet roasted Lemon Potatoes

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram 

Print
A close up view of a skillet with fried crispy fingerling potatoes garnished with thyme and parmesan

Crispy Roasted Lemon Potatoes

  • Author: Beyond Frosting
  • Prep Time: 15 minutes
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

These crispy skillet roasted Lemon Potatoes are crispy on the outside and soft in the middle. They are loaded with lemon, garlic and fresh thyme, then finished off with some fresh grated parmesan.

Ingredients

  • 34 cups water
  • 11.5 pounds petite fingerling potatoes
  • 23 tablespoons olive oil
  • 2 medium cloves of garlic, chopped
  • 2 medium lemons, zested
  • 1 tablespoon fresh thyme
  • 34 tablespoons shredded parmesan cheese
  • salt and pepper

Instructions

  1. In a medium-sized saucepan, boil 3-4 cups of water over high heat. Once boiling cool the potatoes until fork tender. Smaller potatoes will cook faster than the larger ones, remove the smaller potatoes as needed to prevent from over cooking.
  2. Once cooked, strain out the water and cut the larger potatoes in half.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the potatoes and season with salt and pepper and zest of 1 lemon.
  4. Sear the potatoes for 6-8 minutes or until all sides start to brown and crisp, rotating every 2-3 minutes. Add additional olive oil if needed,
  5. Then add the chopped garlic, remaining lemon zest and thyme. Continue frying for another 5 minutes or so or until the potatoes reach the desired crispiness.
  6. Right before removing from the heat, sprinkle the shredded parmesan.  Serve immediately.

Notes

Stovetop cooking times may vary depending on gas verse electric stove.

Recipe Card powered byTasty Recipes

You might also like:

Spicy Cheddar Chorizo Cornbread Muffins

Two cornbread muffins stacked on each other in a rustic muffin pan. The muffin on top has a bite taken out of it.

Grandma’s Baked Mac and Cheese

A gold fork sinking into a bowl of homemade mac and cheese with a bread crumb topping.

Share a Comment

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.
Skip to content