Lemon Potatoes with Fresh Rosemary (Printable)
Golden roasted potatoes with zesty lemon and fragrant rosemary. Mediterranean-inspired side dish that's easy and vegetarian.
# What You Need:
→ Potatoes
01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and cut into wedges
→ Marinade
02 - 3 tablespoons extra virgin olive oil
03 - 4 tablespoons freshly squeezed lemon juice (approximately 2 lemons)
04 - 2 teaspoons lemon zest
05 - 3 garlic cloves, minced
06 - 2 tablespoons fresh rosemary, finely chopped
07 - 1 teaspoon dried oregano
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
→ Finishing
10 - ½ cup low-sodium vegetable broth
11 - Fresh rosemary sprigs for garnish
12 - Lemon wedges for serving (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a large baking dish or rimmed sheet pan with cooking spray or oil.
02 - In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, fresh rosemary, dried oregano, sea salt, and black pepper until well combined.
03 - Add potato wedges to the marinade bowl and toss thoroughly until all pieces are evenly coated with the herb mixture.
04 - Transfer coated potatoes to the prepared baking dish in a single layer, distributing them evenly.
05 - Pour vegetable broth evenly over the potatoes, ensuring liquid reaches the bottom of the pan.
06 - Roast in preheated oven for 30 minutes, then gently flip potatoes to ensure even browning.
07 - Continue roasting for 15 to 20 minutes until potatoes are golden brown, crispy at the edges, and tender when pierced with a fork.
08 - Transfer roasted potatoes to a serving platter. Garnish with fresh rosemary sprigs and lemon wedges if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The lemon juice creates these impossibly crispy edges while keeping the insides fluffy, something I discovered only happens with this specific technique.
- Its the kind of side dish that steals attention from whatever main youre serving, and Ive watched guests actually forget about their roast chicken while reaching for second helpings.
02 -
- Adding the vegetable broth at the beginning rather than halfway through cooking makes an enormous difference in texture, something I learned after a disastrous first attempt where the potatoes dried out completely.
- The potatoes need space to roast properly, so use your largest baking sheet and avoid overcrowding or theyll steam each other and never get that beautiful caramelization.
03 -
- Soak the cut potatoes in cold water for 30 minutes before cooking, then dry thoroughly, to remove excess starch which helps them crisp more effectively.
- When preparing for a dinner party, par-roast the potatoes for 25 minutes earlier in the day, then finish the final 20 minutes of roasting just before serving for that fresh-from-the-oven experience without last-minute stress.