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Potatoes on plate with fork.

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
Keyword easy roasted potatoes, How to oven bake potatoes, oven roasted potatoes,
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 156kcal
Author Deb Clark
Cost $5



  • 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!


For best results, spray the sheet pan with non-stick cooking spray then spread the potatoes in a single layer. Crowding the potatoes will result in them steaming as opposed to caramelizing and getting that tasty brown crust!
The lemon can overpower the flavor if left on too long. Marinating more than 2 hours can make the potatoes bitter.  


Serving: 1cup | Calories: 156kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 591mg | Potassium: 807mg | Fiber: 3g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 2mg