Lemony Roasted Baby Potatoes 

When it comes to the ultimate side dish, it has to be the glorious, golden potato. This recipe for lemony roasted baby potatoes is adapted from my second cookbook, Simply Dinner.

The original tastes exactly like those irresistibly lemony Greek potatoes you find at your favorite taverna, but for this version, I added a little unexpected zing from fresh ginger and smoky cumin.

What makes these potatoes so special is the combination of bold Mediterranean flavors. The little potatoes braise in a savory bath of extra virgin olive oil, lemon juice, chicken stock, spices, and plenty of garlic.

As the potatoes cook, they absorb all those big flavors, becoming incredibly soft and tender on the inside. A moment under the broiler ensures the outsides brown to a wonderfully golden texture.

What You’ll Need 

The beauty of this recipe is using a handful of simple ingredients and a few seasonings to make basic potatoes into a bold side dish that nobody will see coming. Here’s everything you’ll need.

• Baby Yukon Gold potatoes: I love those sacks of little baby potatoes because they require so little prep, which makes it a snap to get them ready. I like the color of the mini Yukon golds here, but you can use multicolored potatoes for this recipe, too. 
• Extra virgin olive oil: As always, high-quality extra virgin olive oil forms the rich, flavorful foundation for our braising liquid. It helps achieve that gorgeous golden color and adds necessary richness.
• Lemon: We use both the zest and the juice of a lemon for maximum impact!
• Garlic: A generous amount of minced garlic is crucial for this garlic-lemon flavor party.
• Fresh ginger: The game-changer ingredient! A little grated ginger adds a warm, spicy note that complements the lemon. I like to grate it using a microplane. 
• Chicken stock gives these potatoes their rich, savory flavor. Use homemade or low-sodium store-bought chicken stock. Substitute vegetable broth to keep it vegetarian! 
• Dried oregano gives these potatoes their traditional aromatic depth. Greek oregano has become the standard in my kitchen, but you can use any type of dried oregano here.
• Ground cumin and sweet paprika: This duo of spices adds a lovely earthy warmth and color, making the overall flavor profile more complex.
• Kosher salt and black pepper add seasoning to the potatoes, ensuring the final result isn’t bland.
• Parsley sprinkled on at the end adds a pop of bright green color.

What to Serve with Roasted Baby Potatoes

There is truly almost no meal where these lemony baby potatoes wouldn’t be a hit as a side dish. As long as you’re turning on the oven, they’ll be a winner. 

For meals that are easy enough for a weeknight, I’d recommend these potatoes with an easy roast chicken recipe and a refreshing roasted cauliflower salad. They would also be especially good with Sheet Pan Salmon with Vegetables for a hearty but light and colorful meal to share. 

The brightness of the lemon and ginger is also a welcome foil next to roasted meats, including this roasted leg of lamb or a holiday centerpiece-worthy rack of lamb. The rich, earthy flavor of the lamb is a perfect match for the savory, tangy notes of the potatoes, creating a wonderfully satisfying meal.