Lemon Rosemary Potatoes (Printable)

Crispy roasted potatoes infused with lemon juice and fresh rosemary for a bright, flavorful dish.

# What You 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 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 olive oil, lemon juice, minced garlic, rosemary, salt, pepper, and lemon zest until combined.
03 - Add the potato wedges to the marinade and toss thoroughly until they are evenly coated.
04 - Spread the marinated potatoes in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, turning the potatoes once halfway through, until golden, crispy on the edges, and tender inside.
06 - Transfer to a serving platter, garnish with fresh parsley if desired, and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like something from a bistro but uses ingredients you probably already have.
  • The edges get crispy and golden while the insides stay soft and creamy.
  • Lemon and rosemary make even basic potatoes feel bright and alive.
  • You can prep it in under twenty minutes and let the oven do the rest.
02 -
  • If you skip turning them halfway through, one side stays pale and soft while the other burns.
  • Crowding the pan traps steam and you end up with soggy potatoes instead of crispy ones.
  • Soaking the wedges in cold water for thirty minutes before marinating removes extra starch and makes them crispier, just remember to dry them completely first.
03 -
  • Use a mixture of lemon juice and zest for the fullest citrus flavor, juice alone is not enough.
  • Chop the rosemary finely so you get fragrance in every bite without chewing on tough needles.
  • Taste the marinade before tossing the potatoes, it should be salty and punchy because the potatoes will absorb and mellow it out.

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