These Roasted Lemon Rosemary Potatoes are just the BEST! They’re extra crispy, perfectly bite size and have an amazing citrus herb flavor. The perfect simple side dish!
I feel like I don’t share a *ton* of side dishes here on OBB. Of course, there have been some good ones in the past like my Baked Garlic Herb Fries or my Crispy Air Fryer Broccoli – but I knew that this Summer, I wanted to up my side dish game!
So introducing…Roasted Lemon Rosemary Potatoes!
Why These Are the Best
I think potatoes are my love language. They’re so insanely versatile, can go with any meal and are filling and nutritious! It’s a win all around!
I’m obsessed with everything about these potatoes – the crispy exterior that’s perfectly crunchy but not like, break a tooth crunchy, you know? The soft and fluffy potato inside that is steaming delicious. The fresh rosemary sprinkled on them along with the lemon zest.
The lemon is never overwhelming – it’s the perfect zip of citrus to take this dish to the next level.
Add on some flaky salt and oh my word – you’re going to want to have seconds. And thirds.
I’m pretty sure I could eat these potatoes for breakfast, lunch and dinner. Good news about these potatoes? You absolutely can! They’re so super versatile!
Pair them with some soft scrambled eggs for breakfast, eat them alongside a bed of greens for lunch or pair them with some grilled chicken and roasted broccoli for dinner!
Ingredients You Need:
- Yukon gold potatoes
- Olive oil
- Fresh rosemary
- Lemon zest
- Salt
- Garlic powder
- Cracked pepper
What type of potato should I use?
Surprisingly, all potatoes are not created equal! Okay, they are all created equal but they certainly all don’t cook the same.
For this reason, I HIGHLY recommend using Yukon Gold Potatoes. Not only are they super cute, small-ish and have the best color, they get insanely crispy and retain a great golden brown color on them.
Best Tips for Making the Crispiest Potatoes
Crispy potatoes are my love language. Seriously, Ben and I have been trying to crack the code on how to achieve the crispiest potatoes and I think we have finally done it here!
First step is to soak them in water for 30 minutes. Now, I know this might sound super *extra* BUT I really did try a batch with soaking and without soaking and I think the batch that I soaked was much crispier.
Now, whether you soak them or not – a very important step is to DRY the potatoes. If you soak them, dry them after you take them out of the water. If you aren’t soaking, dry them right after you cut them (they will produce a ton of moisture!).
I did this with a handful of paper towels – but feel free to use just a clean dish/tea towel to dry them with.
Another imperative step? Instead of just sploshing olive oil on top of the potatoes on the sheet pan – add the cut potatoes to a large bowl and toss them with the olive oil and spices!
This will ensure that they are evenly coated with each ingredient.
Last but certainly not least, make sure to spread out the oiled/spiced potatoes on a sheet pan large enough to not be touching one another! This might mean that you have to use two sheet pans – that’s okay! Whatever works 🙂
After 20 minutes or roasting – remove the pan and add another couple splashes of olive oil. Do NOT flip them or move the potatoes! Not moving them/adding the oil will make sure they get extra crispy!
Garnish with flaky sea salt, more lemon zest and maybe even a squeeze of fresh lemon if you’re feeling fancy!
These are just the absolute best side dish for Summer! So much flavor and crisp delicious – I hope you all enjoy them! XO – Haylie
Main Dishes to Serve With
Salmon Burgers with Sriracha Mayo
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Roasted Lemon Rosemary Potatoes
These Roasted Lemon Rosemary Potatoes are just the BEST! They’re extra crispy, perfectly bite size and have an amazing citrus herb flavor. The perfect simple side dish!
Ingredients
- 3 lbs. Yukon Gold Potatoes, quartered and dried with a towel/paper towel
- 2 tsp freshly diced rosemary
- 5 tbsp extra virgin olive oil (divided)
- 1 tsp salt (plus more for garnish if desired)
- 1/2 tsp cracked pepper
- 1 tsp garlic powder
- 1.5 tsp lemon zest (more for garnish if desired)
- squeeze of lemon for garnish (if desired)
Instructions
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Dice the potatoes into quarters - as seen above in the photos. Place them in a large bowl and cover them with water. Let them soak for 30 minutes.
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Preheat the oven to 400 degrees.
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Once done soaking, remove from the bowl and dry them off very well (I'm talking drying EACH potato) with either a clean tea towel OR paper towels.
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Place the dried potatoes into a bowl and add 3 tbsp of olive oil, 1 tsp salt, 1 tsp garlic powder, 1 tsp lemon zest and 2 tsp of freshly diced rosemary. Stir gently to make sure each potato is coated evenly with the ingredients.
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Place the potatoes onto a large sheet pan - making sure they don't touch one another. If need be, you can use 2 sheet pans.
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Roast the potatoes for 20 minutes. Remove the pan and add 2 tbsp more of olive oil. Do NOT flip or move the potatoes even after you add the extra olive oil.
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Roast for an additional 20-25 minutes, or until extra crispy/golden brown.
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Remove from the sheet an into a large bowl and garnish with additional lemon zest, flaky sea salt and fresh rosemary if desired. For extra lemon flavor, add a squeeze of fresh lemon juice. So delicious! Enjoy! Store leftovers in tupperware in the fridge for up to 3 days.
Recipe Notes
If you don't have the time, you can skip the soaking process. Just make sure to dry the potatoes VERY WELL after you cut them - as they will produce moisture.
The potatoes might not be as crispy as if you soak them - but they will still be delicious!
So so yummy
Thank you so much, Kerry!
I love how perfectly golden and crispy these are Haylie! We eat a lot of potatoes, and I’m always looking for new recipes. The lemon rosemary seasoning sounds like something we would enjoy!
Thank you so so much, Leanne! 🙂 You gotta try them!