Lemon Potatoes Fresh Rosemary (Printable Version)
Golden roasted potatoes with zesty lemon and aromatic rosemary, a flavorful and comforting side dish for any meal.
# What You'll Need:
→ Potatoes
01 - 1.5 pounds Yukon Gold or russet potatoes, peeled and cut into wedges
→ Marinade
02 - 3 tablespoons extra-virgin olive oil
03 - 2 tablespoons fresh lemon juice (from 1 lemon)
04 - 1 tablespoon lemon zest
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh rosemary, finely chopped
07 - 1 teaspoon dried oregano
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
→ To Finish
10 - ½ cup vegetable broth or water
11 - Lemon wedges, for serving
12 - Extra fresh rosemary, for garnish
# How To Make It:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
02 - In a large mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, finely chopped fresh rosemary, dried oregano, sea salt, and freshly ground black pepper until well combined.
03 - Add the prepared potato wedges to the bowl with the marinade. Toss thoroughly to ensure all potato pieces are evenly coated.
04 - Arrange the coated potatoes in a single layer on the prepared baking sheet. Pour the vegetable broth or water evenly over the potatoes on the sheet.
05 - Roast the potatoes for 40 to 45 minutes, turning them once halfway through the cooking process. Continue roasting until they are golden brown and crisp on the edges.
06 - Carefully transfer the roasted potatoes to a serving platter. Garnish with extra fresh rosemary and serve immediately with fresh lemon wedges.
# Expert Advice:
01 -
- It's truly one of those dishes that feels gourmet but asks for so little effort, making you look like a kitchen wizard without breaking a sweat.
- The vibrant lemon and earthy rosemary balance perfectly, creating a comforting side that pairs beautifully with almost any meal, from a casual weeknight dinner to a special occasion.
02 -
- Overcrowding the baking sheet is the arch-nemesis of crispy potatoes—give them space, or they'll steam instead of roast!
- Adding the vegetable broth might seem counterintuitive for crispiness, but it's the magic trick for incredibly tender, infused interiors that still get gloriously golden on the outside.
03 -
- Always use fresh rosemary; its robust flavor is non-negotiable for the authentic taste of these potatoes, dried just won't cut it.
- Make sure every potato wedge is thoroughly coated in the marinade before roasting, as this is where all that incredible flavor truly soaks in.