Lemon Rosemary Potatoes

I started making these potatoes on weeknights when I needed something fast that still felt special. The smell of rosemary and lemon filling the kitchen always made it feel like I was putting in more effort than I actually was. One evening a neighbor knocked on the door just to ask what I was cooking, and I realized this simple side dish had more presence than I gave it credit for.

I brought these to a potluck once, still warm in a dish wrapped in towels. They were gone before the main course even made it to the table. Someone asked if I had trained in culinary school, and I just laughed because all I did was toss potatoes in a bowl and slide them into the oven. Sometimes the simplest things leave the biggest impression.

Ingredients

• Yukon Gold or Russet potatoes: Yukons give you a buttery texture, Russets get crispier on the outside, either works beautifully when cut into even wedges.
• Extra virgin olive oil: This is what helps the potatoes crisp up and carry all the flavors, do not skip it or use too little.
• Fresh lemon juice: Bright acidity cuts through the richness and wakes up every bite, bottled juice will not give you the same punch.
• Garlic: Minced fine so it melts into the marinade and does not burn in the oven.
• Fresh rosemary: Chop it finely or it can be woody, dried works in a pinch but fresh makes the kitchen smell like a dream.
• Sea salt and black pepper: Season generously, potatoes need more salt than you think to really shine.
• Lemon zest: Adds a layer of citrus that juice alone cannot deliver, just avoid the bitter white pith.
• Fresh parsley: Optional but a handful at the end adds color and a hint of freshness.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment paper. This temperature is hot enough to crisp the edges without drying out the insides.

Make the Marinade:

Whisk together olive oil, lemon juice, garlic, rosemary, salt, pepper, and lemon zest in a large bowl until it smells bright and herby. Taste it on your finger, it should be bold.

Coat the Potatoes:

Toss the potato wedges in the marinade until every piece is glistening. Use your hands if you need to, it is the best way to make sure nothing is left dry.

Arrange and Roast:

Spread the potatoes in a single layer on the baking sheet, giving them space so they roast instead of steam. Roast for 35 to 40 minutes, flipping them halfway through so both sides get golden and crispy.

Finish and Serve:

Transfer to a platter while they are still hot, sprinkle with parsley if you have it, and serve right away. They lose their crispness as they sit, so timing matters.

Save

My dad once told me these reminded him of potatoes he had at a taverna on a Greek island years ago. He said they tasted like sunshine and salt air. I have never been to Greece, but every time I make these I think maybe I understand a little of what he meant.

How to Get Them Extra Crispy

The secret is removing moisture before they hit the oven. Soak the wedges in cold water for thirty minutes, then drain and pat them completely dry with a towel. Toss them in the marinade and make sure they are spread out on the pan with space between each piece. If they touch too much, they steam instead of roast and you lose that golden crunch.

Flavor Variations That Work

Swap rosemary for thyme if you want something a little softer and earthier, or use oregano for a more Mediterranean vibe. A pinch of smoked paprika in the marinade adds warmth without changing the brightness. I have also added a tablespoon of honey to the lemon juice when I wanted something a little sweet and caramelized, and it worked surprisingly well.

What to Serve Them With

These potatoes go with almost anything, but they shine next to grilled chicken, lamb chops, or a simple piece of roasted fish. I have served them with a big green salad and called it dinner. If you want to make them heartier, top them with roasted chickpeas and a drizzle of tahini for a vegan main that feels complete.

• Let them cool for just a minute before serving so no one burns their mouth on molten potato.
• Leftovers reheat well in a hot oven for ten minutes, do not use the microwave or they turn rubbery.
• Double the batch if you are feeding more than four people, they disappear faster than you expect.

Save

This is one of those recipes that feels like a hug from your kitchen. It does not ask much from you, but it gives back something warm and golden and worth sharing.

Recipe FAQs

→ How can I make the potatoes extra crispy?

Soak potato wedges in cold water for 30 minutes before roasting, then pat dry thoroughly to remove excess moisture.

→ Can I substitute rosemary with other herbs?

Yes, thyme or oregano can be used as alternatives to rosemary for a different aromatic profile.

→ What type of potatoes work best for roasting?

Yukon Gold or Russet potatoes are ideal due to their texture and moisture content, leading to a crisp exterior and tender inside.

→ Is it necessary to peel the potatoes?

Peeling is recommended for an even texture but leaving skins on can add rustic flavor and extra nutrients.

→ How long should the potatoes be roasted?

Roast at 425°F (220°C) for 35–40 minutes, turning once halfway through to ensure even browning.