Crispy on the outside, tender on the inside, Oven Roasted Rosemary Potatoes is the best side dish! It’s easier to make than you think and will be a family favorite. You will make it again and again!
Diced Potatoes with Rosemary and Lemon
Though Dan is a big fan of sweet potatoes, these oven roasted potatoes are my favorite spud side dish, hands down! In times like this when supplies are scarce and just the basics are available, you need a great side dish for dinner that everyone will love.
Don’t you agree? YES! I knew it! Today I’m going to share with you my secret to perfectly roasted potatoes.
Come closer…. let me whisper my secret in your ear… Are you ready? Here’s the secret, a hot, hot oven at a high heat!
Yes, it’s really that simple! Roasting quickly at a super high heat makes the taters caramelized and golden brown on the outside while staying soft and fluffy on the inside!
Shopping list for side dish
Oven Roasted Rosemary Potatoes is an easy side dish and one of our favorites! In addition to being simple to make, it uses everyday ingredients. No need to make a special trip to the store, you probably have everything on hand!
All you need are spuds, a few springs of rosemary, canola, vegetable or olive oil, salt and pepper!
What are the best potatoes to use?
Actually you can use any variety of spuds for this recipe. That’s why it’s perfect, especially right now. High starch like a russet will work great. As will red or yellow potatoes.
No need to go to the store, use what you have on hand.
What oil is best for roasting potatoes?
The best oil for roasting at a high temperatures is canola or vegetable oil. Both have a higher smoke point and are more suited for this recipe. Having said that I’ve used olive oil and that worked just fine.
Can I substitute ingredients?
Yes, use what you have on-hand. Red, fingerlings or Yukon Gold – doesn’t matter. You can even use sweet potatoes, YUM!!!
No fresh rosemary? That’s ok too, you can use dried or substitute with Italian seasoning.
Fresh lemon is best, though I’ve also used fresh squeezed lime.
Can this dish be made ahead?
Dicing the spuds ahead of time doesn’t work. The will turn brown once they have been sliced and exploded to air too long.
Though you can dice them and put them in water to keep them from browning, it’s hard to remove all of the moisture prior to roasting. They basically steam and won’t caramelize.
It’s best to quickly dice them just prior to adding the oil, lemons and herbs.
Steps to make Oven Roasted Rosemary Potatoes
This recipe makes three to four servings – if you’re serving more people, just adjust the recipe accordingly.
- Scrub the taters well. Dice them uniformly and place in a plastic sealable bag or deep bowl.
- Add the oil, fresh squeezed lemon, chopped rosemary, salt and pepper.
- Mix all of the ingredients together. Marinade for 30 minutes.
- Then spread them on a roasting pan sprayed with non-stick coating.
- Roast for 30 minutes, mixing once halfway through.
Wa-la! Oven Roasted Rosemary Potatoes – Perfectly roasted every time! Don’t they look yummy? So tasty and so much better than take out!
Oven Roasted Rosemary Potatoes with Lemon
Like I said earlier, this side makes two to three servings, just depends on how good you are at sharing! 😋
I haven’t met a spud I didn’t like! My recipe for breakfast potatoes is perfect if you’re serving a crowd. Or for a switch try roasting radishes with the potatoes, or smashed potatoes. Both are super yummy!
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Roasting vegetables really enhances the flavor because of all that delicious caramelization! What is your favorite way to enjoy roasted vegetables?
Rosemary Lemon Roasted Potatoes
- 2 large russet potatoes
- 1 lemon
- 1 tbsp rosemary minced
- 1-2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- nonstick cooking spray
- Scrub and clean the potatoes thoroughly. Dice them into a one inch dice and place them in a plastic sealable bag.
- Mince the rosemary.
- Add the olive oil, fresh squeezed lemon, chopped rosemary, salt and pepper to the potatoes in the plastic bag. Using your hands, mix everything together thoroughly. Place the potatoes in the refrigerator for 30 minutes
- Preheat the oven to 400 degrees. Spray a baking sheet with non-stick coating. Place the potatoes on the sheet spreading into one even layer.
- Bake for 20 minutes, remove from oven and flip the potatoes. Return to the oven for another 10 minutes or until the potatoes are lightly brown and crispy. Serve immediately and enjoy!