Lemon Potatoes Rosemary (Print Version)
Tangy lemon and rosemary elevate roasted potatoes into a golden, flavorful Mediterranean side.
# What You Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or waxy potatoes, peeled and cut into wedges
→ Marinade
02 - 1/4 cup extra virgin olive oil
03 - 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
04 - 3 garlic cloves, minced
05 - 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper
→ Garnish
08 - 1 tbsp fresh parsley, chopped (optional)
09 - Lemon wedges (optional)
# How to Make It:
01 - Set the oven to 425°F and allow it to fully preheat.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, salt, and black pepper until evenly combined.
03 - Add the potato wedges to the marinade and toss thoroughly to ensure all pieces are evenly coated.
04 - Spread the potatoes in a single layer on a baking sheet or roasting pan, pouring any remaining marinade over them.
05 - Roast for 25 minutes, then flip the potatoes and continue roasting for an additional 20 minutes until golden, crisp on the edges, and tender within.
06 - Transfer the potatoes to a serving dish, garnish with fresh parsley, and serve with lemon wedges if desired.
# Expert Hints:
01 -
- The edges get impossibly crispy while the insides stay creamy, and it happens without any fussing.
- Lemon and rosemary do all the talking, making something feel fancy without a single complicated step.
- It's vegan and gluten-free without tasting like it's trying to be, just genuinely delicious.
02 -
- If your potatoes are still too tender after 45 minutes, don't panic, just give them another 5 to 10 minutes, ovens vary and bigger wedges take longer.
- Flipping halfway through isn't just about even cooking, it's the secret to getting both sides crispy instead of having a soft bottom.
03 -
- If you want extra crispness, turn your broiler on high for the last 2 to 3 minutes and watch like a hawk, those edges brown fast.
- Cut your potatoes into similar-sized wedges so they roast at the same pace and you don't end up with some mushy and some crispy.