Lemon Potatoes with Fresh Rosemary (Printable)
Golden wedges infused with zesty lemon and aromatic rosemary for a flavorful Mediterranean side dish.
# What You Need:
→ Potatoes
01 - 1.5 lbs Yukon Gold or russet potatoes, peeled and cut into wedges
→ Marinade
02 - 3 tbsp extra-virgin olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 tbsp lemon zest
05 - 2 garlic cloves, minced
06 - 1 tbsp fresh rosemary, finely chopped
07 - 1 tsp dried oregano
08 - 1 tsp sea salt
09 - 1/2 tsp freshly ground black pepper
→ To Finish
10 - 1/2 cup vegetable broth or water
11 - Lemon wedges, for serving
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, oregano, salt, and pepper.
03 - Add the potato wedges to the bowl and toss thoroughly to coat them evenly with the marinade.
04 - Arrange potatoes in a single layer on the prepared baking sheet. Pour vegetable broth evenly over the potatoes.
05 - Roast for 40 to 45 minutes, turning potatoes once halfway through, until golden brown and crisp on the edges.
06 - Transfer to a serving platter, garnish with extra rosemary, and serve with lemon wedges.
# Expert Tips:
01 -
- The edges get impossibly crispy while the insides stay buttery and tender, like you've cracked some golden code.
- Lemon and rosemary do the work for you—no fussing with complicated sauces or techniques.
- They disappear faster than you'd expect, which is the best kind of problem.
02 -
- Cut your potatoes roughly the same size so they cook evenly—small pieces burn while big ones stay raw in the middle.
- Don't skip the flip halfway through; it's what makes the difference between some golden potatoes and all golden potatoes.
03 -
- Use a good quality olive oil—this recipe has so few ingredients that each one matters deeply.
- Fresh rosemary makes all the difference; if you only have dried, use half the amount and add it earlier so it has time to soften.