Lemon roast potatoes recipe

(178 ratings)

Mix up your usual roast dinner and add a burst of flavour with these lemon roast potatoes with thyme. Choose a waxy variety of potato for a crisp roastie.

Preparation Time10 mins
Cooking Time1 hours 10 mins
Five A DayOne
Cost RangeCheap

Mix up your usual roast dinner and add a burst of flavour with these lemon roast potatoes with thyme. 

While there’s a lot to love about traditional roast potatoes (opens in new tab), we think these lemon and thyme roasties add a nice lighter twist to the classic. They pair perfectly with springtime dishes like roast lamb or baked fish but are also a vibrant addition to your winter roast. Make sure you add the thyme towards the end of cooking time so that the little leaves keep their vibrant pop of colour.


  • 2kg (4 1/2lb) floury potatoes, peeled and quartered
  • 100ml (3 1/2fl oz) olive oil
  • Juice of 1 lemon
  • 3tbsp chopped thyme




  1. Preheat the oven to 200°C/400°F/gas 6. Put potatoes in a large pan of salted water, bring to the boil and simmer for 10 mins. Heat oil in a large roasting tin until smoking.
  2. Drain the potatoes in a colander and give them a shake to fluff them up round the edges, then carefully tip into the hot fat. Put in the oven for 30 mins, turning once or twice, then pour over the lemon juice, scatter over the thyme and cook for another 15 mins.

Top tips for making lemon roast potatoes

For an extra kick of citrus, sprinkle over the zest of an unwaxed lemon just before serving.

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Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.