Lemon Rosemary Roasted Potatoes

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Simple ingredients, seriously good potatoes.

These Lemon Rosemary Roasted Potatoes are one of those recipes you’ll make once, then suddenly they’re on rotation with everything.

With just five ingredients, these roasted potatoes turn bright and zesty, warm and herby, and perfectly golden-crispy, the kind you keep grabbing straight off the pan.

They’re fresh, fragrant, and will likely to be the first side to disappear!

Lemon Rosemary Roasted Potatoes

Ingredients

3 lbs Yukon Gold potatoes, scrubbed and sliced into wedges
2 tbsp Rosemary, chopped
3 cloves of garlic, minced
3/4 tsp Kosher salt
1/2 tsp black pepper
2 lemons, juiced
3 tbsp olive oil

Instructions

Preheat oven to 400 degrees.
In a large bowl, combine the potato wedges, fresh rosemary, garlic, Kosher salt, black pepper, fresh lemon juice, and olive oil. Toss well to combine and coat all the potatoes.
Once potatoes are all mixed, turn them onto a large, rimmed baking sheet and pour the juice over top.
Flatten the potatoes into a single layer and bake in a preheated oven for 30 minutes.
When the potatoes are browned on the edges, remove them from the oven, flip them over with a spatula, and return them to the oven for another 10 minutes, or until they are soft and cooked through.
Looking for golden to dark golden potatoes.
Serve immediately.