Go Back
Print

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! 

Course Side Dish
Cuisine American
Keyword crispy potatoes, oven baked potatoes, oven roasted potatoes, roasted lemon potatoes, roasted potatoes, rosemary potatoes
Prep Time 10 minutes
Cook Time 45 minutes
Soak Time 30 minutes
Total Time 1 hour 25 minutes

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

  1. 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.

  2. Preheat the oven to 400 degrees.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Roast for an additional 20-25 minutes, or until extra crispy/golden brown.

  8. 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!