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!
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.
Preheat the oven to 400 degrees.
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.
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.
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.
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.
Roast for an additional 20-25 minutes, or until extra crispy/golden brown.
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.
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!