Lemon Potatoes with Fresh Rosemary (Printable version)
Crispy roasted potatoes with lemon, garlic, and fresh rosemary. A Mediterranean-inspired side dish that's simple and flavorful.
# What You'll Need:
→ Potatoes
01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
→ Marinade
02 - 3 tablespoons extra virgin olive oil
03 - 4 tablespoons freshly squeezed lemon juice
04 - 2 teaspoons lemon zest
05 - 3 garlic cloves, minced
06 - 2 tablespoons fresh rosemary, finely chopped
07 - 1 teaspoon dried oregano
08 - 1 teaspoon sea salt
09 - 0.5 teaspoon freshly ground black pepper
→ Finishing
10 - 0.5 cup low-sodium vegetable broth
11 - Fresh rosemary sprigs for garnish
12 - Lemon wedges for serving
# How to Prepare:
01 - Preheat oven to 400°F. Lightly grease a large baking dish or rimmed sheet pan with oil or cooking spray.
02 - In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, fresh rosemary, oregano, salt, and black pepper until well combined.
03 - Add potato wedges to the marinade mixture and toss thoroughly until all pieces are evenly coated with the herb and lemon combination.
04 - Transfer coated potatoes to the prepared baking dish in a single layer, distributing them evenly.
05 - Pour vegetable broth evenly over the potatoes, ensuring even moisture distribution.
06 - Roast in preheated oven for 30 minutes until potatoes begin to soften.
07 - Gently turn potato wedges to ensure even browning. Continue roasting for 15 to 20 minutes until golden with crispy edges and fork-tender centers.
08 - Transfer roasted potatoes to a serving platter. Garnish with fresh rosemary sprigs and lemon wedges if desired. Serve immediately while hot.
# Expert advice:
01 -
- These potatoes develop the most incredible crispy exterior while staying fluffy inside - a texture combination I spent years trying to achieve before discovering this method.
- The brightness of lemon cuts through the richness, making these potatoes somehow both comforting and refreshing at once.
02 -
- Never crowd the potatoes in the pan or theyll steam instead of roast, a mistake I made countless times before learning to use two pans if needed.
- Adding the broth halfway through cooking instead of at the beginning resulted in potatoes that never crisped properly - the initial dry heat is essential for that golden exterior.
03 -
- Parboiling the potatoes for just 5 minutes before roasting cuts down the cooking time and helps the flavors penetrate deeper into each wedge - a technique I learned from a Greek taverna owner.
- Save the potato peels to make crispy snacks by tossing them with olive oil, salt and baking until crisp - my favorite zero-waste kitchen hack that evolved from guilt over throwing away perfectly good food.