Roasted Lemon Rosemary Potato Recipe
Warm up your winter with these 21 irresistible roasted lemon rosemary potato recipes, perfect for adding a zesty twist to your seasonal comfort meals. Discover the magic of simple ingredients transforming into unforgettable flavors.
Ingredients
- 2 pounds fingerling potatoes halved lengthwise
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon Juice from 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the halved potatoes with chopped rosemary, lemon juice, olive oil, salt, and pepper until well coated.
- Arrange the potatoes cut side down on a baking sheet, ensuring they are in a single layer without overlapping.
- Roast the potatoes in the oven for 40-45 minutes until they become golden and crispy on the outside and tender inside. Flip them over during the last 5-10 minutes of roasting.
- Once done, sprinkle the roasted potatoes with chopped parsley before serving.
Notes
- Choose Your Potatoes Wisely: Opt for small, fingerling potatoes with smooth skin and no soft spots. They roast better and offer a delightful texture.
- Roast Cut Side Down: Arrange the potatoes cut side down on the baking sheet to maximize their contact with the pan, ensuring they develop a crispy exterior.
- Don’t Line the Pan: Avoid using parchment or foil on the baking sheet. Direct contact with the hot metal helps the potatoes achieve a golden, crispy finish.
- Use Fresh Ingredients: For the best flavor, use fresh rosemary and lemon juice. These ingredients add a bright, fresh taste that complements the roasted potatoes perfectly.