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!
Next time be sure to try the sweet potatoes wedges recipe - it's such a great side dish!
Diced Potatoes with Rosemary and Lemon
Why you'll love this recipe?
Though Dan is a big fan of sweet potatoes, these oven-roasted potatoes are my favorite spud side dish!
✔️ 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!
✔️ 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!
- fresh lemon or a teaspoon of lemon pepper seasoning
- a few springs of rosemary - if you don't have fresh, substitute with ½ teaspoon dried rosemary or dried Italian seasoning.
- canola, vegetable, or olive oil
- salt and pepper
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!
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.
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.
Yes, use what you have on-hand. Red, fingerlings or Yukon Gold - doesn't matter. You can even use sweet potatoes, YUM!!!
Dicing the spuds ahead of time doesn't work. The will turn brown once they have been sliced and exploded to air too long.
More potato recipes
- I haven't met a spud I didn't like! My recipe for breakfast potatoes is perfect if you're serving a crowd.
- Pressure Cooker Baked Potatoes - fluffy and tender every time!
- Or for a switch try roasting radishes with the potatoes,
- Smashed potatoes - these crispy, buttery bites are amazing.
- If a casserole is what you're looking for, be sure to try the Cheesy Hashbrown Casserole. This easy recipe is delicious!
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
- 2-3 large russet potatoes
- 1 lemon
- 1 tablespoon fresh rosemary minced
- 1-2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- nonstick cooking spray
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- 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!