Lemon-Roasted Potatoes
Brighten your table with these zesty Lemon-Roasted Potatoes—crispy, flavorful, and the perfect side!
Servings: 4 servings
Ingredients
- 2 pounds potatoes scrubbed and cut into 2-inch cubes
- 3 tablespoons olive oil extra virgin
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice freshly squeezed
- 2 sprigs rosemary fresh
- 2 cloves garlic minced
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the scrubbed and cubed potatoes.
- Drizzle the olive oil over the potatoes, then sprinkle with sea salt, ground black pepper, lemon zest, and minced garlic. Toss everything together until the potatoes are evenly coated.
- Pour the lemon juice over the seasoned potatoes. Toss again to ensure all the potatoes are well coated. Tuck the rosemary sprigs among the potatoes.
- Spread the potatoes out in a single layer on the prepared sheet pan. Roast in the preheated oven for 30-35 minutes, stirring halfway through cooking.
- Once roasted, remove from the oven and let cool slightly before serving.
Equipment
- Large Mixing Bowl
- Sheet Pan
- Spatula or wooden spoon
- Measuring spoons
- Chef’s knife
Notes
- For extra crispiness, ensure potatoes are spread out in a single layer.
- Experiment with different potato varieties for unique flavors.
- Store leftovers in an airtight container in the fridge for up to 3 days.