roasted potatoes

Rosemary Lemon Roasted Potatoes

Rosemary Lemon Roasted Potatoes - roasting the potatoes enhances the flavor because of the caramelization and tastes 100 times better than frozen!
Course Vegetables and Side Dish
Cuisine American #Vegan #Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3
Calories 200kcal
Author Deb Clark


  • 2 large russet potatoes
  • 1 lemon
  • 1 tbsp rosemary minced
  • 1 tsp salt
  • 1/2 tsp pepper


  • 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!


Serving: 1cup | Calories: 200kcal | Carbohydrates: 46.4g | Sodium: 788mg