Lemon Potatoes with Rosemary

There's a particular kind of magic that happens when you cut into a potato and the steam rises up carrying the scent of lemon and rosemary. I learned that magic one summer afternoon while cooking for a friend who'd just moved to the neighborhood, and these golden wedges became the bridge between strangers becoming friends. The simplicity of it all struck me then—just a handful of ingredients, but somehow they transform into something you can't stop reaching for. That's when I realized this dish wasn't really about the potatoes at all.

Years later, I still make these whenever someone needs comfort food that doesn't feel heavy. I remember my grandmother tasting them once and saying they reminded her of vacations she'd taken to Greece decades ago, even though she'd never tasted anything quite like this before. Food has a way of doing that sometimes—it speaks to something we didn't know we were missing.

Ingredients

• Yukon Gold potatoes: These waxy potatoes hold their shape beautifully during roasting and get these gorgeous golden edges that are almost crispy. Cut them into wedges about the size of your thumb for even cooking.
• Extra virgin olive oil: Don't skimp here—this is what creates that silky coating and golden color. The good stuff matters.
• Fresh lemon juice: Bottled will disappoint you. Fresh lemons give you that bright, genuine acidity that makes your mouth water.
• Garlic: Minced fine so it melds into the oil and creates little flavor pockets throughout.
• Fresh rosemary: If you can get it, do. Dried works, but fresh gives you these little pine-like notes that feel alive on your tongue.
• Sea salt and black pepper: The foundation that lets everything else shine.

Instructions

Heat your oven and build your marinade:

Preheat to 425°F (220°C) and whisk together the olive oil, lemon juice, minced garlic, rosemary, salt, and pepper in a large bowl. The mixture should smell herbaceous and bright—if it doesn't, your rosemary might need more coaxing.

Coat the potatoes:

Add your potato wedges to the bowl and toss everything together until each piece is slicked with that golden marinade. Don't rush this step—make sure there are no dry spots hiding underneath.

Arrange and roast:

Spread the potatoes in a single layer on a baking sheet, leaving space between each wedge so steam can escape and edges can crisp up. Pour any remaining marinade over everything.

Flip and finish:

After 25 minutes, flip each wedge so the other side gets its turn at the heat. They should be golden and tender after another 20 minutes, but trust your eyes—if they need another few minutes, give it to them.

Serve warm:

Transfer to a serving dish while they're still steaming, and scatter parsley over top if you want that fresh green moment.

Save

I watched my daughter taste these for the first time and see her eyes light up when that lemon hit—that moment of discovery is exactly why I keep making this dish. Food connects us to people and moments in ways nothing else can.

The Secret to Crispiness

The real trick to those shatteringly crisp edges is respecting the heat and the space on your pan. I learned this the hard way after crowding too many potatoes together and getting soft, steamed disappointments instead. Your oven is doing real work here—give it room to breathe and it will reward you with edges that crackle.

Timing and Temperature

That 425°F temperature is the sweet spot where the outside crisps before the inside gets mushy. If your oven runs cool, you might need an extra five minutes. If you're cooking at high altitude, your timing might shift slightly. The honest test is always a fork through the thickest wedge—if it slides through like butter, you're done.

Variations and Serving Ideas

This dish is a chameleon. Serve it alongside grilled fish and nobody questions whether you know what you're doing in the kitchen. It's equally at home next to a simple roasted chicken or even as the star of a vegetarian spread. Once you've mastered the basic technique, feel free to wander into your spice cabinet and see what else wants to play.

• A pinch of smoked paprika adds warmth and depth without changing the essential character of the dish.
• If you like heat, chili flakes scattered on before roasting create tiny flavor bombs.
• Try finishing under the broiler for 2–3 minutes if you want edges that are almost charred.

Save

These lemon and rosemary potatoes have become my go-to when I need something that feels elegant but doesn't demand hours in the kitchen. They're proof that some of the best food is the simplest.

Common Questions

→ What type of potatoes work best?

Waxy or Yukon Gold potatoes hold their shape well and develop a nice crisp texture when roasted.

→ Can I use dried rosemary instead of fresh?

Yes, dried rosemary can be used; just reduce the amount to about one teaspoon to avoid overpowering the dish.

→ How do I achieve extra crispiness?

Broiling the potatoes for 2–3 minutes at the end of roasting helps create a crispier exterior.

→ What are good additions for extra flavor?

Add a sprinkle of smoked paprika or chili flakes to the marinade for a subtle smoky or spicy kick.

→ Is this dish suitable for vegan diets?

Yes, the ingredients are all plant-based and gluten-free, making it vegan-friendly.