Lemon Potatoes with Fresh Rosemary

There's something about the smell of lemon and rosemary hitting hot oil that stops me mid-thought every single time. I discovered these potatoes almost by accident one evening when I had a bag of Yukon Golds staring at me and a lemon that needed using before it dried out. What started as a quick side dish turned into the thing people actually asked for at dinner, which is saying something when you're feeding folks with strong opinions about their starches.

I made these for a small dinner party once where I was genuinely worried the side dish would upstage the main course, which turned out to be completely justified. My friend Sarah went back for seconds of just the potatoes while her salmon sat cooling on the plate, and honestly I took it as the highest compliment.

Ingredients

• Yukon Gold potatoes: They hold their shape beautifully when roasted and have a naturally buttery flavor that plays well with citrus, unlike russets which can get a bit mealy.
• Extra-virgin olive oil: This is where quality actually matters since it's not being cooked down into something else, so don't skimp or substitute vegetable oil.
• Fresh lemon juice and zest: The juice goes into the marinade for tang and the zest stays visible, giving flecks of brightness in every bite.
• Fresh rosemary: If you've only used the dried version, fresh is a completely different experience, more delicate and slightly peppery instead of dusty.
• Garlic and oregano: These anchor everything into Mediterranean territory and keep the lemon from becoming the only voice in the room.
• Vegetable broth: This keeps the potatoes steaming and tender while the exposed parts get crispy, creating the best of both worlds.

Instructions

Preheat and prep:

Get your oven to 425°F and line your baking sheet with parchment paper, which saves you from the potato-sticking frustration later. If you're using a well-loved sheet pan that's seen better days, greasing it works just fine too.

Make your marinade:

Whisk together the olive oil, lemon juice, zest, minced garlic, fresh rosemary, oregano, salt, and pepper until everything looks combined and the garlic is distributed. This is where the magic happens flavor-wise, so take a second to really smell what you're creating.

Coat the potatoes:

Toss your potato wedges in that marinade until every piece looks glistening and coated, which takes longer than you'd think but is absolutely worth it. Some pieces will fight you a little, so work through them patiently.

Arrange and add liquid:

Spread the potatoes in a single layer on your prepared sheet, then pour the vegetable broth around them evenly. The potatoes should nestle into the pan with some room to breathe, not piled on top of each other.

Roast with a flip:

Slide them into the oven for about 20 minutes, then give each wedge a flip with a spatula to ensure even browning on both sides. The turning feels like a small meditation moment in the kitchen, and you'll start smelling why people care about this dish.

Finish and serve:

When 40-45 minutes have passed, the edges should be golden and crispy and the insides should give slightly when you press them. Transfer everything to a serving platter, scatter fresh rosemary over the top, and serve with lemon wedges so people can add more brightness if they want.

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There was a moment during that dinner party when someone bit into a potato, closed their eyes, and just said 'oh wow' without any other words, and that's when I realized this recipe had transcended being a side dish and become something people actually remembered. Now it's the thing I make when I want to feel like I cooked something real without spending all evening on it.

Getting the Crispy Edges Right

The key to those crackling, golden edges is resisting the urge to add more broth than called for, even if you're worried about drying out. The liquid evaporates as the potatoes roast, and the exposed pieces get caramelized while the broth keeps the undersides tender and moist. If you want even more crispness, you can broil for the last few minutes, but watch closely because it goes from perfect to burnt faster than you'd expect.

Why Fresh Herbs Make This Work

There's a real difference between dried rosemary and fresh that you can taste immediately, and this recipe is one of the places where it matters most. Fresh rosemary has this bright, almost piney quality that dried versions can't capture, and when you layer that with fresh lemon zest, you get complexity instead of just tasting one strong herb. If you genuinely can't find fresh rosemary, a tablespoon of dried will work, but reduce it to two teaspoons and know that the flavor profile will be a bit more muted.

Variations and Serving Ideas

These potatoes are flexible enough to work with almost any main course, from delicate fish to hearty roasted meats to vegetarian spreads where they can be the star. You can swap in fingerling or red potatoes if that's what you have, though the cooking time might shift slightly depending on their size. Smaller potatoes cook faster, so cut them down if needed to match the roasting time.

• Try adding a tablespoon of capers or a scatter of fresh thyme alongside the rosemary for a different twist.
• A pinch of red pepper flakes brings unexpected heat if you want to move away from pure Mediterranean into something spicier.
• Don't skip the lemon wedges at the table because people genuinely want to squeeze extra brightness on top.

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This recipe proves that sometimes the best dishes come from working with what you have on hand and not overthinking it. The fact that it's vegan and gluten-free is almost beside the point when you taste how delicious it actually is.

Recipe Questions & Answers

→ How do I get crispy skin?

Broil for 2-3 minutes at the end or ensure potatoes are in a single layer without overcrowding.

→ Can I use dried rosemary?

Fresh is best for aroma, but you can use 1 tsp of dried rosemary if fresh is unavailable.

→ What potatoes work best?

Yukon Gold or russet potatoes are ideal, but fingerling or red potatoes make great substitutes.

→ Is this dish vegan?

Yes, it uses olive oil and vegetable broth, making it completely plant-based and vegan-friendly.

→ How long does it keep?

Store in an airtight container in the refrigerator for up to 3-4 days and reheat in the oven.