Lemon Rosemary Potatoes (Printable Version)
Crispy roasted potatoes flavored with lemon juice and rosemary for a bright, aromatic side dish.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
→ Marinade
02 - 1/4 cup extra-virgin olive oil
03 - 1/4 cup fresh lemon juice (about 2 lemons)
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper
08 - Zest of 1 lemon
→ Garnish
09 - 1 tablespoon fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together olive oil, lemon juice, garlic, rosemary, salt, pepper, and lemon zest.
03 - Add potato wedges to the bowl and toss well until evenly coated in the marinade.
04 - Spread the potatoes in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, turning once halfway through, until potatoes are golden and crispy on the edges and tender inside.
06 - Transfer to a serving platter, sprinkle with fresh parsley if desired, and serve immediately.
# Expert Insights:
01 -
- The potatoes get crispy edges while staying tender inside, which is harder to mess up than you'd think.
- Fresh lemon juice and rosemary make your kitchen smell incredible and save the dish from feeling heavy.
- Everything happens on one sheet pan, so cleanup is almost as easy as the cooking.
02 -
- Crowding the pan is the easiest way to steam potatoes instead of roast them, so give them room to breathe and brown.
- Soaking potato wedges in cold water for 30 minutes before marinating removes excess starch and makes them significantly crispier on the edges.
03 -
- Pat the potatoes completely dry after soaking so the marinade coats them instead of sliding off water.
- If your potatoes finish before the edges are golden, crank the oven to 450°F for the last few minutes to deepen the color and crispness.