Lemon Potatoes with Rosemary (Print version)

Crispy roasted potatoes infused with fresh lemon juice and aromatic rosemary.

# 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)

# Directions:

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 thoroughly until evenly coated with 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, crispy on the edges, and tender inside.
06 - Transfer to a serving platter, sprinkle with chopped fresh parsley if desired, and serve immediately.

# Expert advice:

01 -
  • They're crispy on the outside with a tender interior, and you barely have to think about technique.
  • The combination of fresh lemon and rosemary feels elegant but comes together in minutes.
  • They pair with almost anything, from a simple grilled chicken to roasted vegetables or even hearty grain bowls.
02 -
  • Don't crowd the baking sheet—potatoes need space to brown, and piling them together means they'll steam instead of crisp.
  • That halfway turn is genuinely important; it's the difference between crispy-edged perfection and unevenly cooked potatoes.
  • If you want maximum crispiness, soak your cut potatoes in cold water for 30 minutes before marinating, then pat them completely dry.
03 -
  • Cut your potatoes into uniform wedges so they cook at the same rate—uneven pieces mean some are done while others are still undercooked.
  • Don't skimp on the fresh lemon juice; bottled just won't give you that brightness that makes these special.

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