These zesty, herby Lemon-Roasted Potatoes make a classic and gorgeous side dish that comes together easier than you might think!
I always associate roasted potatoes with Sunday dinners. Roast beef, carrots, onion gravy… and roasted potatoes. The dinner wouldn’t be complete without them. Don’t tell my mom, but I would rotate my plate so that the potatoes faced me and took center stage. As far as I was concerned, they were the stars of the dinner table!
Now that I’m older, I get to make my own roasted potatoes, and I might make them too often. But perhaps that’s a good thing because I get to do fun potato experiments. Cajun potatoes? Very good, I can confirm! Thyme- and sage-roasted potatoes? Another winner. But there’s one flavor combo that takes the potato cake for me: lemon and rosemary. Even if I had a cold and couldn’t taste anything, I would eat these potatoes.
This lemon-roasted potatoes recipe doubles down on the lemon, using zest and juice. The rosemary and garlic flavors are added near the end of the roast, so they’re perfectly cooked. These potatoes are everything I need in a roasted tuber: crispy on the outside, light and fluffy on the inside, and perfectly seasoned. But be warned, it’s smart to make a double batch, because they’ll be gone once everyone gets seconds.
Are Lemon-Roasted Potatoes Healthy?
Potatoes are a good source of potassium and vitamins B6 and C, and they’re naturally fat-free and low in sodium. The olive oil provides plenty of healthy fats, and lemon juice offers lots of vitamin C. Potatoes are high in carbs, which isn’t bad, per se, but some people like to limit their consumption. If you’re on a low-carb or keto diet, this recipe might not work out for you (but you’ll want to save this recipe for the cheat days!).
Overall, this recipe is gluten-free and vegan, so it can be a healthy part of many different diets and lifestyles.
Tips & Tricks To Making Perfect Lemon-Roasted Potatoes
Roasting potatoes is pretty easy overall, but when I first started roasting my own at home, I did end up with a few less than perfect batches. Over the years, I’ve perfected the skill, so if you’re a beginner, consider these tips and tricks as my gift to you. May your potato roasts be crispy, savory, and plentiful!
- Cut the potato cubes as uniformly as possible to ensure consistent cooking.
- Don’t overcrowd the pan. You want to let the heat access all sides of the potatoes.
- Use fresh lemon juice. Store-bought juices contain more ingredients than you need, and fresh lemon just tastes better!
- If you like your potatoes crispy, broil them for a few minutes, just before you add the rosemary and garlic. Just keep an eye on them so they don’t burn!
- Don’t cover the potatoes if you plan on eating them immediately. Trapping in the steam will affect their crispness.
How Do I Store Leftovers?
Let the potatoes cool completely, then transfer them to an airtight container in the fridge for up to 4 days. To reheat them, put them in a 350°F oven for 20 minutes, or microwave them (though this may rob them of their crispness). Freezing fully-cooked potatoes isn’t recommended, as potatoes will turn grainy and mushy when thawed. If you want to freeze a batch, I recommend roasting them for half the time, freezing them in freezer-safe ziplock bags, and finishing the roast after you thaw them. Note that they still might not have optimal texture when they’re finished cooking!
Serving Suggestions
Roasted potatoes are so versatile that they can go with any meat, be it Goat Cheese–Stuffed Chicken Breasts With Balsamic Blueberry Salsa, Low-Carb Keto Philly Cheesesteak Stuffed Peppers With Cauliflower, or Baked Honey Cajun Salmon. You can also pair them with other vegetables, like Parmesan Roasted Ranch Cauliflower With Avocado or Smoked Corn On The Cob.
Ingredients
- 2 pounds potatoes scrubbed and cut into 2-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 sprigs rosemary
- 2 cloves garlic minced
Instructions
- Preheat the oven to 400℉. Wash the potatoes in cold water, then pat them dry. Add the potatoes, olive oil, salt, and pepper to a large baking tray (9 x 16 inches). Mix well to coat.
- Roast the potatoes in the oven for 20 minutes. Remove the tray and toss the potatoes. Place back in the oven and bake for another 20 minutes.
- Remove the tray from the oven. Sprinkle on the lemon zest, lemon juice, rosemary leaves, and garlic. Toss again. Roast for an additional 10 minutes. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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