Roasted Potatoes with Lemon

Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender on the inside, packed with a Greek flavour blend of lemon, garlic and herbs. These delicious roasted potatoes are so easy to throw together in just a few simple steps.

2 lbs baby potatoes, halved
2 Tbsp. extra-virgin olive oil
2 Tbsp. garlic, minced
3 Tbsp. lemon juice, freshly squeezed (from 1 lemon), divided
2 tsp. dried oregano
1 tsp. sea salt
½ tsp. black pepper, freshly ground

Garnish:
Parmesan cheese, finely grated

Oven Method:
Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a large mixing bowl, add potatoes, olive oil, garlic, 2 Tbsp. lemon juice, oregano, salt and pepper; toss to combine until evenly coated.
Transfer to a quarter baking sheet and spread the potatoes out evenly into a single layer.

Roast for 35-40 minutes, until golden brown and fork tender (fork inserted easily comes out). Remove from oven and serve immediately on a plate. Drizzle with the remaining 1 Tbsp. lemon juice over top and toss to combine.

Air Fryer Method:
Prepare as directed and arrange them in a single layer in the air fryer basket (you will likely need to do this in two or more batches so that you are not overcrowding the pan). Air fry at 375°F (190°C) for 20-22 minutes shaking the basket halfway through, until the potato skins are golden brown and tender.

Garnish and Serve:
Sprinkle cooked asparagus spears with grated Parmesan cheese if desired, then serve hot.

Makes 6 servings.

Cook's Notes:

• Can I double this recipe? Absolutely. But if you double the recipe, then make it in a larger half sheet baking pan, or in 2 batches, as the potatoes need to be arranged in a single layer to cook evenly and get crispy.
• How do I store and reheat? Transfer the baby potatoes to an airtight container and store in the refrigerator for up to 4 days. To reheat, transfer into a 300°F (150°C) preheated oven or air fryer basket and heat for 5-10 minutes, until warmed through.