Description
Perfectly seasoned with rosemary and lemon, these crispy roasted potatoes are packed with flavour and always a hit!
Ingredients
- 2 lbs. Yukon gold potatoes (900 g)
- 3 tbsp olive oil (45 ml)
- 2 tbsp finely chopped fresh rosemary plus several sprigs
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Start bringing a large pot of water to a boil on the stovetop.
- While you wait, chop the potatoes into approximately 1-inch chunks and prepare the lemon juice, lemon zest and chopped rosemary.
- Once the water is boiling, add the potatoes and boil for 7 minutes.
- Drain and shake off excess water then let cool for 5-10 minutes. While you wait, preheat the oven to 400 F (200 C) and line a large baking tray with parchment paper.
- Add the potatoes and sprinkle/drizzle the rest of the ingredients over them. Use your hands or a spatula to mix well then evenly space the potatoes out on the tray in on layer. If you’d like to you place a few sprigs of rosemary around the pan along with some chopped pieces of the lemon.
- Roast for 30-35 minutes until tender and browned.
- Discard the rosemary sprigs and lemon from the pan and serve right away.
Notes
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 178
- Sugar: 1.5 g
- Sodium: 396 mg
- Fat: 7 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 3 g