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!
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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!
Ingredients
- spuds
- 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
Instructions
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!
FAQ's
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!
Serve with
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
Equipment
Ingredients
- 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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Instructions
- 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!
Jennifer Stewart
These turned out so crispy! Thank goodness I have a rosemary plant on the front porch because I am making this recipe a few more times this week!!
Bowl Me Over
Potatoes are such an easy side dish and almost everyone loves them. Glad you guys did too!!
The Food Hunter
I love finding new potato recipes like this one
Bowl Me Over
The lemon is just simple but adds the right amount of flavor. Thank you for stopping by Theresa!!
Sandra
I can just imagine the smell of rosemarywhile these potatoes are cooking. Delish! Love that this is made for 2-3. Perfect for me and the hubs!
Bowl Me Over
Exactly Sandra, it's just the two of us and it's nice to have some recipes for couples! 🙂
Janette@CulinaryGinger.com
Rosemary and potatoes are a match made in heaven and I love your addition of lemon too.
Bowl Me Over
The lemon definitely makes it, thanks Janette!!
Kavey
I love rosemary roasted potatoes but haven't added lemon before, sounds delicious. Great tip!
Bowl Me Over
I really like the added flavor of the lemon, it really brightens it up. I hope you give it a try, so yummy!!
Dahn
this really is the perfect side dish, fast, easy, and full of flavor. Rosemary and lemon are full of flavor
Bowl Me Over
Yes, love those bright Mediterranean flavors Dahn - so delish!!
Katie | Healthy Seasonal Recipes
Wow, I've never tried this technique with potatoes. It's almost like you're marinating them. That would be such a useful trick for entertaining, since you can essentially do all the work ahead.
Bowl Me Over
Yes, that's it Katie - marinating the potatoes gives them just a bit of flavor and they are so yummy!! It would be a delicious side for entertaining!
Jacqueline Meldrum
Those look and sound really good. I should really do more with my potatoes than just mash or bake them and then roast them at Christmas.
Bowl Me Over
I hope you give this method a try Jacqueline, these potatoes are so tasty!
Liza
I love this recipe! These potatoes look delicious, and best of all - they're baked! (which is of course, low-calorie and healthy!) I'm so making them! 🙂
Bowl Me Over
Wonderful!! Your family will love them Liza - they are so good, even better than fries (but shhh! Don't tell the kids or they will eat them all! 🙂 )