Lemon Potatoes with Rosemary (Print Version)

Crispy roasted potatoes brightened with lemon and aromatic rosemary in a flavorful Mediterranean style.

# 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 the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, chopped rosemary, sea salt, black pepper, and lemon zest until well combined.
03 - Add the potato wedges to the marinade and toss thoroughly to ensure each piece is evenly coated.
04 - Spread the marinated potatoes in a single layer on the prepared baking sheet to promote even roasting.
05 - Roast in the preheated oven for 35 to 40 minutes, turning once halfway through the cooking time, until the potatoes are golden brown, crispy on the edges, and tender inside.
06 - Transfer the potatoes to a serving platter, sprinkle with fresh chopped parsley if desired, and serve immediately.

# Expert Tips:

01 -
  • Crispy edges with tender insides, the kind of texture that makes even the simplest potatoes feel special.
  • The lemon and rosemary work together like old friends, making every bite taste fresh and alive.
  • Ready in an hour, which means you can have something restaurant-quality on a weeknight without stress.
02 -
  • Pat your potato wedges completely dry after cutting them—any moisture hanging around will steam instead of roast, and steam is the enemy of crispy edges.
  • Don't crowd the pan; if your sheet feels packed, it's worth using two. Potatoes need space to breathe and turn golden.
  • Taste a potato before serving and adjust the salt—you might need more than you think, and that moment of tasting as you cook is when the magic happens.
03 -
  • Use a sharp knife and cut your potatoes into even-sized wedges so they roast at the same speed and cook evenly.
  • Don't flip the potatoes more than once; resist the urge to move them around constantly—stillness is what builds those golden, crispy edges.

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