Lemon Rosemary Roasted Potatoes — Damn Delicious

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Lemon Rosemary Roasted Potatoes

Lemon and rosemary come together beautifully in this quick and easy go-to side dish, perfect for every meal!

Side dishes are sometimes overlooked because it becomes an extra thing you have to cook in addition to your entree.

And believe it or not, sometimes I’ll eat, say, a steak, all by itself because I was too lazy to pour rice into the rice cooker. Yes, even that is a struggle.

But with these roasted potatoes, prep time comes to a minimum of 5 minutes – the hardest part is chopping up your garlic. But if you are really lazy, you can sub in garlic powder. I won’t tell.

Now as simple as this is, these babies are blooming with so much flavor, from the fragrant rosemary coupled with the refreshing lemon. And it’s truly a side dish you can pair with every single meal!

Lemon Rosemary Roasted Potatoes

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Lemon and rosemary come together beautifully in this quick and easy go-to side dish, perfect for every meal!

Ingredients:

  • 3 pounds red potatoes, halved
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon
  • 2 tablespoons chopped parsley leaves
  • 2 sprigs rosemary

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, garlic and rosemary; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
  4. Serve immediately, garnished with lemon zest, parsley and rosemary, if desired.

Did you Make This Recipe?

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