Lemon Potatoes with Rosemary (Printable)

Tender potatoes roasted with garlic, rosemary, and bright lemon flavors, perfect for Mediterranean meals.

# What You’ll 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 reach temperature before roasting.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, salt, and black pepper until well blended.
03 - Add the potato wedges to the marinade and toss thoroughly to ensure all pieces are evenly coated.
04 - Spread potatoes in a single layer on a baking sheet or roasting pan, pouring any leftover marinade evenly over them.
05 - Bake for 25 minutes, flip the potatoes, then roast for an additional 20 minutes until golden and crisp on the edges yet tender inside.
06 - Transfer potatoes to a serving dish and optionally garnish with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The lemon and rosemary create this addictive brightness that makes even plain roasted potatoes feel like you're eating something special.
  • Everything happens on one pan, which means minimal cleanup and maximum flavor concentration.
  • They're crispy on the outside, creamy inside, and they stay good even as they cool.
02 -
  • Don't crowd the pan—if the potatoes are touching or layered, they'll steam instead of roast, and you'll lose that crispy magic.
  • The difference between good and mediocre is catching them at golden rather than light brown. Watch them closely those last five minutes.
03 -
  • Pat your potatoes dry before tossing them in the marinade so they brown instead of steam.
  • Let the marinade sit with the potatoes for five minutes before roasting—this helps the flavors actually penetrate instead of just coating the surface.

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