Rosemary Lemon Roasted Potatoes

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

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5 from 1 vote

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

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

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

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