Lemon Potatoes with Rosemary

There's a moment every spring when I remember why lemon and potatoes belong together. I was standing in my friend Maria's kitchen on a Sunday afternoon, watching her pull a sheet of golden potatoes from the oven, the air thick with rosemary and bright citrus. She'd learned this recipe from her grandmother in Greece, and it was the kind of dish that tasted like sunshine captured on a plate. I've made it countless times since, and it never fails to remind me that the best side dishes are the ones people actually want to eat again and again.

I once made these for a dinner party when I was nervous about impressing my boyfriend's parents, and I remember being amazed at how the kitchen smelled while they roasted. It wasn't fancy, but it was the kind of thing that made people ask for the recipe before they'd finished eating. That's when I realized that simple ingredients, done right, are often more memorable than anything complicated.

Ingredients

• Yukon Gold or Russet potatoes (1.5 lbs, peeled and cut into wedges): Yukon Golds are buttery and hold their shape beautifully, but Russets get crispier if that's what you're after—I learned this the hard way after one batch turned too soft.
• Extra-virgin olive oil (1/4 cup): This is where quality actually matters; cheaper oil tastes flat against the brightness of the lemon.
• Fresh lemon juice (1/4 cup, about 2 lemons): Bottled juice won't give you the same life—squeeze it fresh and taste how it changes everything.
• Garlic (3 cloves, minced): Raw garlic melts into the oil as the potatoes roast, creating little pockets of flavor throughout.
• Fresh rosemary (1 tablespoon, finely chopped, or 1 teaspoon dried): Fresh is always better, but don't skip it if you only have dried—just use less since it's more concentrated.
• Sea salt (1 teaspoon) and freshly ground black pepper (1/2 teaspoon): Season generously; potatoes are forgiving and need enough salt to shine.
• Lemon zest (from 1 lemon): This tiny addition carries the most lemon flavor without extra liquid.
• Fresh parsley (1 tablespoon, chopped, optional): A whisper of green at the end that catches the light.

Instructions

Heat your oven and prepare the space:

Preheat your oven to 425°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup disappear. If you don't have parchment, a light coating of oil works just as well.

Build the marinade:

In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, salt, pepper, and lemon zest. This is where the flavor foundation comes together—stop and smell it. It should smell alive and inviting.

Coat the potatoes:

Add the potato wedges to the bowl and toss everything together until every piece is glistening with the marinade. Use your hands if you need to; it's the best way to make sure nothing gets missed.

Spread and roast:

Arrange the potatoes in a single layer on your baking sheet, cut-side down. Roast for 35 to 40 minutes, turning everything once halfway through—this is the moment when they start smelling incredible. You'll know they're done when the edges are golden and a fork slides through the center easily.

Finish and serve:

Transfer the potatoes to a serving platter, scatter with fresh parsley if you have it, and serve while they're still warm and the edges are at their crispiest. They're best eaten right away, while the lemon brightness is still sharp.

Save Pin

There was an evening when I made these for my mom after she'd had a rough week, and watching her face when she bit into one reminded me why I cook. It wasn't about the recipe; it was about saying, without words, that I was paying attention to what she needed. That's the real secret of this dish.

The Secret to Crispy Potatoes

The one thing I wish someone had told me earlier is that soaking potatoes in cold water before cooking removes excess starch, which is what keeps them from crisping up properly. If you have 30 minutes before you're ready to roast, soak your cut wedges in ice water, then pat them completely dry. I discovered this by accident after ruining a batch for company, and now I do it whenever I want that restaurant-quality crunch.

Playing With Flavors

Once you've made these a few times, they become a canvas for what you're in the mood for. I've swapped the rosemary for thyme when I wanted something more delicate, or added oregano when I was cooking alongside Mediterranean dishes. The lemon and olive oil stay the same—that's the spine of the recipe—but everything else is open to interpretation. One night I added a pinch of red pepper flakes because I was feeling bold, and it turned into my new favorite version.

Beyond the Side Dish

I've learned that these potatoes are far more flexible than their side-dish label suggests. Toss them with fresh greens and chickpeas for a lunch that doesn't need anything else. Layer them into a grain bowl with roasted vegetables. Even serve them cold the next day with a dollop of Greek yogurt and fresh herbs for an unexpected summer salad. The recipe is just the beginning of where these potatoes can go.

• If you're using dried rosemary instead of fresh, use half the amount—its flavor is twice as strong.
• These taste best served immediately, but they're still delicious at room temperature if you have leftovers.
• Always taste your marinade before adding the potatoes so you can adjust the salt and lemon to your preference.

Save Pin

This is the kind of recipe I return to again and again, and each time I'm reminded that the simplest dishes often carry the most meaning. Make these for people you care about.

Recipe FAQs

→ What type of potatoes work best for this dish?

Yukon Gold or Russet potatoes are ideal for roasting, offering a balance of crispiness outside and tenderness inside.

→ Can I substitute rosemary with other herbs?

Yes, thyme or oregano can be used as alternatives, providing a different but complementary aromatic profile.

→ Why soak the potatoes before roasting?

Soaking removes excess starch, leading to crispier roasted potato wedges by preventing them from sticking together.

→ How can I make the potatoes extra crispy?

Soaking the potatoes in cold water for 30 minutes before marinating and roasting at high heat helps achieve a crisp crust.

→ Is this dish suitable for gluten-free diets?

Yes, the ingredients used contain no gluten, making it safe for gluten-free preferences.