These roasted potatoes cook in the toaster oven and are flavored with lemon and fresh herbs for a delicious side dish. There are just 6 ingredients in this easy recipe.
Be sure to check out more of my toaster oven recipes including my 14 minute toaster oven garlic bread. These potatoes are the perfect side dish with my toaster oven baked chicken breast or toaster oven chicken thighs.
Toaster Oven Roasting
Baking, roasting and broiling are all possible in a toaster oven as long as you have one with temperature controls. I love this Breville Toaster Oven that doesn’t break the bank. It can bake one 8″ cake (round or square) cake, a small pan of cookies, these roasted potatoes and so much more.
Why use the toaster oven? Personally, I have a very large oven that takes more than 20 minutes to preheat. In warmer months, that large oven creates a LOT of heat that makes my A/C work harder. The toaster oven preheats in just 2-3 minutes and, because it’s smaller, it throws off less heat.
Standard sized pans don’t usually work well in toaster ovens. But there are baking sheets that are sized just for toaster ovens like this 10.5 x 8 inch toaster oven pan that fits nicely. Just be sure to measure the inside of your toaster oven before ordering a pan.
Red potatoes are my favorites for roasting. You can also use white, Yukon Gold, yellow or mixed baby potatoes. Save your russet potatoes for baked or mashed potatoes. Baby potatoes or regular size will work because they will be cut to a consistent size.
The recipe calls for 1 lb. of potatoes. This is a relatively small amount, but this is what fits well on a toaster oven pan. If you try to make more and crowd the pan, the potatoes will not brown because there will be to much steam.
Extra virgin olive oil coats the potatoes and helps then to brown. I prefer the flavor of extra virgin olive oil, but if you want something more neutral flavored, use avocado oil, sunflower oil, canola oil or any other neutral flavored vegetable oil
Lemon – the potatoes are roasted with lemon zest and just a little bit of lemon juice. Too much juice and the potatoes will not brown. If you’re not familiar with lemon zest, it’s the yellow layer of lemon peel that is filled with lemony flavor. It’s a great way to add flavor without adding liquid. See my post how to zest a lemon for a quick tutorial.
Fresh herbs – The potatoes are roasted at a high temperature and herbs tend to burn with too much heat. So once out of the oven the potatoes will be tossed with fresh thyme and parsley. These are my two favorite herbs for potatoes. If you are a fan of rosemary, toss the potatoes with 1/2 teaspoon finely chopped rosemary.
Finally some salt brings out all the other flavors In the dish. Be sure not to leave it out!
Toaster Oven Roasted Potatoes
- 1 pound red potatoes
- 1 lemon
- 1 Tbsp +2 tsp extra virgin olive oil
- ½ tsp salt
- 4 sprigs fresh thyme or 1/2 tsp dried thyme
- 2 tsp chopped parsley
- Preheat the toaster oven to 400°F an line a baking sheet with parchment.
- Use a microplane to zest the the lemon into a medium sized mixing bowl. If you're not familiar with lemon zest, check out my post How to Zest a Lemon for a quick tutorial.
- Cut the lemon in half and squeeze 1 Tbsp of juice. Add to the bowl with the zest.
- Add the oil and salt and mix with a fork. Set the bowl aside.
- Cut the potatoes into 2 inch cubes. I usually cut baby potatoes in 2 or 4 pieces and regular sized ones in 6-8 pieces.
- Add the cut potatoes to the bowl with the oil mixture and toss or stir with a spoon until evenly coated.
- Spread the potatoes out on the pan. Try to place them cut side down.
- Roast for 15 minutes. Then flip the potatoes and roast 10 minutes more.
- Transfer the potatoes to a bowl and toss with most of the fresh herbs. Place in a serving bowl and sprinkle the remaining herbs on top.
- These potatoes will stay fresh for about 1 week when refrigerated in a sealed container. To reheat, place on a pan and heat in the toaster oven at 300°F for 8-10 minutes.