Lemon Potatoes with Fresh Rosemary (Print)

Golden roasted potatoes with zesty lemon and aromatic rosemary for a comforting side.

# What You Need:

→ Potatoes

01 - 1.5 lbs Yukon Gold or russet potatoes, peeled and cut into wedges

→ Marinade

02 - 3 tbsp extra-virgin olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 tbsp lemon zest
05 - 2 garlic cloves, minced
06 - 1 tbsp fresh rosemary, finely chopped
07 - 1 tsp dried oregano
08 - 1 tsp sea salt
09 - ½ tsp freshly ground black pepper

→ To Finish

10 - ½ cup vegetable broth or water
11 - Lemon wedges

# How to Make:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, oregano, salt, and pepper.
03 - Add the potato wedges to the bowl and toss thoroughly to ensure they are evenly coated with the marinade.
04 - Arrange the potatoes in a single layer on the prepared baking sheet. Pour the vegetable broth evenly over the potatoes.
05 - Roast for 40 to 45 minutes, turning the potatoes once halfway through, until golden brown and crisp on the edges.
06 - Transfer to a serving platter, garnish with extra rosemary, and serve with lemon wedges.

# Expert Advice:

01 -
  • The edges get crispy and golden while the insides stay pillowy and tender, giving you that textural contrast that makes you reach for more.
  • Fresh lemon juice keeps everything bright instead of heavy, so these work equally well with grilled fish or standing proudly on their own.
  • Rosemary does the heavy lifting flavor-wise, meaning you don't need a lot of effort to feel fancy.
02 -
  • Don't crowd the pan or you'll steam the potatoes instead of roasting them, which I learned the disappointing way before realizing the single-layer rule actually matters.
  • Turning the potatoes halfway through isn't optional if you want that crispy exterior you're after, so set a timer and don't skip it thinking they'll be fine.
03 -
  • Use a microplane zester for lemon zest instead of a box grater because the texture is finer and it distributes more evenly across the potatoes.
  • If your potatoes are done cooking but everything else is running behind, transfer them to a warm plate and cover loosely with foil so they stay hot without getting soggy.

Go Back