Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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
  • Category: Side Dish
  • Cuisine: American
  • Diet: Vegan

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

  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.

Notes

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.


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

Keywords: lemon roasted potatoes, lemon herb roasted potatoes