Lemon Potatoes with Fresh Rosemary (Printable Version)
Golden potatoes roasted with zesty lemon and aromatic rosemary for a flavorful finish.
# What You’ll 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 - 0.5 tsp freshly ground black pepper
→ To Finish
10 - 0.5 cup vegetable broth or water
11 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F and prepare a large baking sheet by lining it with parchment paper or greasing it lightly.
02 - In a large bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped rosemary, dried oregano, sea salt, and black pepper.
03 - Add the potato wedges to the bowl and toss them thoroughly to ensure they are evenly coated with the marinade.
04 - Arrange the coated potatoes in a single layer on the prepared baking sheet and pour the vegetable broth evenly over the potatoes.
05 - Roast in the oven for 40 to 45 minutes, turning the potatoes once halfway through the cooking time, until they are golden brown and crisp on the edges.
06 - Transfer the roasted potatoes to a serving platter, garnish with extra fresh rosemary, and serve with lemon wedges on the side.
# Top Tips:
01 -
- They're somehow both crispy on the outside and tender inside, which sounds simple but changes everything.
- The lemon stays bright and doesn't get lost in the oven, so every bite has that fresh kick you're hoping for.
- You can make them without stressing—they practically take care of themselves while you handle the rest of dinner.
02 -
- Don't crowd the pan—potatoes need space to brown, not steam themselves into pale submission.
- That halfway turn matters more than you'd think; it's the difference between golden and unevenly cooked.
03 -
- Use a zester or the fine side of your grater for the lemon zest so you get the flavor without the bitter white pith underneath.
- Don't be tempted to skip the halfway turn—that one flip is what gives you the golden crust you're imagining.