Damn Delicious

Lemon Rosemary Roasted Potatoes

Lemon and rosemary come together beautifully in this quick and easy go-to side dish, perfect for every meal!

Lemon Rosemary Roasted Potatoes - Lemon and rosemary come together beautifully in this quick and easy go-to side dish, perfect for every meal!

Side dishes are sometimes overlooked because it becomes an extra thing you have to cook in addition to your entree.

Lemon Rosemary Roasted Potatoes - Lemon and rosemary come together beautifully in this quick and easy go-to side dish, perfect for every meal!

And believe it or not, sometimes I’ll eat, say, a steak, all by itself because I was too lazy to pour rice into the rice cooker. Yes, even that is a struggle.

Lemon Rosemary Roasted Potatoes - Lemon and rosemary come together beautifully in this quick and easy go-to side dish, perfect for every meal!

But with these roasted potatoes, prep time comes to a minimum of 5 minutes – the hardest part is chopping up your garlic. But if you are really lazy, you can sub in garlic powder. I won’t tell.

Lemon Rosemary Roasted Potatoes - Lemon and rosemary come together beautifully in this quick and easy go-to side dish, perfect for every meal!

Now as simple as this is, these babies are blooming with so much flavor, from the fragrant rosemary coupled with the refreshing lemon. And it’s truly a side dish you can pair with every single meal!

Lemon Rosemary Roasted Potatoes

Lemon and rosemary come together beautifully in this quick and easy go-to side dish, perfect for every meal!

5 minutes30 minutes

Ingredients:

  • 3 pounds red potatoes, halved
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon
  • 2 tablespoons chopped parsley leaves
  • 2 sprigs fresh rosemary

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, garlic and rosemary; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
  4. Serve immediately, garnished with lemon zest, parsley and rosemary, if desired.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 258.1 Calories from Fat 99
% Daily Value*
Total Fat 11.0g 17%
Saturated Fat 3.5g 18%
Trans Fat 0.2g
Cholesterol 10.2mg 3%
Sodium 15.1mg 1%
Total Carbohydrate 36.9g 12%
Dietary Fiber 4.0g 16%
Sugars 2.5g
Protein 4.4g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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19 comments

  1. Rated 5 out of 5

    I love this recipe. Thanks

  2. Hi Chungah, can I marinate the potatoes overnight in the fridge before roasting them the next day? Thanks!

  3. I made these tonight and they were wonderful! Great combo of flavors and they went perfectly with my Pork Souvlaki and Tzatziki . Only thing different is I had to quarter my potatoes as they were bigger and I find that I need to roast my red potatoes for 45 -60 min to get them as browned as I like. Great recipe I will use often, thank you!

  4. a lot of solanine!!! def. NOT healthy! xD

  5. Hi! I just found your website via Pinterest, I LOVE your recipes & can’t wait to try them! But I was wondering what kind of pan  you are using that you can use both on the stove & in the oven? 

  6. Thank you for the recipe, the flavor really was wonderful. I very rarely roast potatoes, and my gas oven is finicky, both of which may have led to the potatoes still being quite hard after 30 minutes at 400. Any suggestions? Thanks!

    • Thank you for trying my recipe! The potatoes may not have been done at the 30 minute mark as your oven temperature may not be calibrated (I highly recommend investing in an in-oven thermometer) and/or the potatoes that were used could have been quite large in size.

  7. I like the lemon and rosemary combo with roasted potatoes. The idea was in my mind but you present it very good. I’ll try it with your footprints. thanks for the wonderful idea.

  8. Oh gosh, thank you for this recipe. Sometimes I need a kick in the head to remember I’ve got 5 lemon trees and 2 types of Rosemary in my yard. Why didn’t I think of this? Hey I’ve got lavender too…I bet some lavender flowers would knock this dish into Provençal land. I’ll have to try it soon. Thanks again!

  9. Roasted potatoes are my go-to side dish! Garlic & rosemary are always a part of mine but I’ve never thought to add lemon – YESSS!! And duh! on my part 🙂

  10. this sounds great but like so many of your recipes lately, I’ll have to save them for a few months. It’s the middle of summer! It’s hot! I wonder where you live that you can turn on the oven in August…………………

  11. Rosemary and lemon are such a lovely flavor combo. And potatoes…well I can’t think of anything better.

  12. I am a big potato lover, this recipe looks and sounds delicious. I have mild arthritis affecting my hands, so resort to the Costco chopped garlic in a jar (conversions are found on the label) I also use kitchen shears to cut, rather than chop herbs. Hope these tips help.
    Thank you again for your wonderful recipes.

  13. Good morning, first off I love almost all of your recipes and this one will be used for dinner tonight. You mentioned using a rice cooker and since i have just bought one, do you have any favorite recipes that use a cooker?
    Have a great day,
    Conni