Bowl of crispy roasted lemon rosemary potatoes with a sprig of rosemary resting in the bowl.

Rosemary Lemon Roasted Potatoes

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Cuisine: American
  • Diet: Vegan

Perfectly seasoned with rosemary and lemon, these crispy roasted potatoes are packed with flavour and always a hit!



  • 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


  1. Start bringing a large pot of water to a boil on the stovetop.
  2. While you wait, chop the potatoes into approximately 1-inch chunks and prepare the lemon juice, lemon zest and chopped rosemary.
  3. Once the water is boiling, add the potatoes and boil for 7 minutes.
  4. 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.
  5. 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.
  6. Roast for 30-35 minutes until tender and browned.
  7. Discard the rosemary sprigs and lemon from the pan and serve right away.


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 breakfast reheated in a skillet!

You can also use russet or red potatoes.


  • 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

Keywords: lemon roasted potatoes, lemon herb roasted potatoes