Lemon Garlic Butter Roasted Potatoes

updated Sep 12, 2019
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Garlic Butter Potatoes

Roasted potatoes are pretty great, but these garlic butter roasted potatoes are even better.

Serves 2 to 4

Prep10 minutes

Cook45 minutes

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Credit: Joe Lingeman/Kitchn

Roasted potatoes are such a workhorse of weeknight dinners that we often forget they can be playful or dazzling in their own right. These particular potatoes are roasted in a garlic and lemon butter sauce that makes them stand out from the salt and pepper potatoes of our everyday dinners.

If they sound complex, let me promise you that these potatoes are just as easy as they are delicious, and you shouldn’t wait a minute more to make them.

Roasted Potatoes Get a Garlic Butter Treatment

It might sound a little counterintuitive to add lemon juice to potatoes that we plan to crisp in the oven, but when combined with the garlic butter, the lemon juice helps caramelize the outside of the potatoes as they roast. The result is a tray of slightly tangy, distinctly garlicky potatoes that are finished with a flurry of fresh oregano. They would be perfect added to a hummus bowl or plated next to your favorite roast chicken.

Garlic Butter Potatoes

Roasted potatoes are pretty great, but these garlic butter roasted potatoes are even better.

Prep time 10 minutes

Cook time 45 minutes

Serves 2 to 4

Nutritional Info


  • 8 tablespoons

    (1 stick) unsalted butter

  • 2 pounds

    Yukon gold potatoes

  • 1 tablespoon

    olive oil

  • 4 cloves


  • 2

    medium lemons

  • 1 teaspoon

    kosher salt

  • 2 tablespoons

    chopped fresh oregano leaves


  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.

  2. Melt 8 tablespoons (1 stick) unsalted butter in a large microwave-safe bowl (or melt on the stove, then pour into a large bowl). Peel and cut 2 pounds Yukon gold potatoes into 1-inch cubes. Add the potatoes and 1 tablespoon olive oil to the butter and toss to combine.

  3. Mince 4 garlic cloves, then juice 2 lemons until you have 1/4 cup juice. Add the garlic, lemon juice, and 1 teaspoon kosher salt to the potatoes and toss again. Transfer the potatoes to a rimmed baking sheet and spread into a single layer.

  4. Roast, flipping the potatoes with a wide, flat spatula halfway through, until tender and golden-brown, 35 to 45 minutes total. Meanwhile, chop until you have 2 tablespoons fresh oregano leaves. When the potatoes are ready, sprinkle with the oregano and and toss to combine.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 5 days.