Rosemary Lemon Roasted Potatoes

These yummy bites make a delicious addition to any holiday meal or can be paired with a main dish for a tasty side any day of the week.

Though the recipe calls for boiling the potatoes before roasting, overall it’s a very simple recipe that involves a quick boil before mixing everything on a sheet pan and roasting to perfection.

Ingredients

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• Potato: I used a mixture of Yukon gold and red potatoes. Russet potatoes also work.
• Rosemary: This recipe is best with fresh rosemary but you could use dried rosemary in a pinch. Thyme also makes a nice addition!
• Lemon: 1 whole lemon should be enough to make 2 tbsp of lemon zest and lemon juice.
• Olive Oil: A small amount is used here for getting a nice crispy on the potatoes. Avocado oil works as an alternative. You can make them oil-free but the potatoes will be more puffy than crispy.

Step-by-Step Photos

Bring a large pot of water to a boil on the stovetop. While you’re waiting for the water to boil, chop the potatoes and prepare the lemon zest, lemon juice and chopped rosemary.

Quick Tip: If you don’t have a citrus planer, use a fine grater or chop some peel off with a sharp knife and mince as finely as you can, just make sure you only use the yellow skin and not the bitter white pith.

Once the water is boiling, add the potatoes and boil for 7-8 minutes.

When they’re done, drain well, shake off any excess water and let them cool for 5-10 minutes.

While you wait for them to cool down, preheat the oven to 400 F and line a large baking tray with parchment paper

Step 2: Add the cooled potatoes to baking tray with the rest of the ingredients.

Use your hands or a spatula to toss until the potatoes are all coated. Space the potatoes out in one even layer on the tray. Give them some space is key for crispiness!

Quick Tip: You can mix everything in a bowl if you prefer but I saved a dish and mixed directly on the tray.

Step 3: Roast for 30-35 minutes until crispy, browned and tender. No need to flip them, just let them crisp away in the oven until done.

Storing

• Leftover potatoes can be stored in the fridge in a sealed container for up to 5 days. Reheat in a skillet, the microwave or in the oven at 350 F until crispy again.
• They’re also great for reheated in a skillet for breakfast. Try them in these Vegan Breakfast Burritos, Vegan Breakfast Tacos, Sweet Potato Breakfast Hash or Easy Vegan Breakfast Skillet.