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Lemon & Rosemary Roasted Potatoes

These crispy potatoes are coated in fresh rosemary, lemon and garlic and make for a fantastic vegan starter, side or main dish that everyone will love.

Before You Cook
  • Take a minute to read through the recipe before you start.
  • Wash all fresh produce and work surfaces.
  • Wash your hands at the beginning and throughout the cooking process.
  • Children should ask for permission before using appliances and sharp knives.
  • 1 pound red potatoes
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried), plus more for garnish
  • 1 lemon (or 2-3 tablespoons of lemon juice)
  • 1 tablespoon olive oil
  • ¹⁄4 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  1. Preheat oven to 450° F.
  2. Dice potatoes into ½ to ¾ inch pieces. Finely chop the rosemary. Thinly slice the lemon.
  3. In a large bowl, stir together the potatoes, olive oil, garlic powder, kosher salt and several grinds of fresh ground pepper.
  4. Line a baking sheet with parchment paper or aluminum foil. Spread the potatoes in an even layer on the sheet. Top with the lemon slices and sprinkle with rosemary. (If using lemon juice instead, drizzle 2-3 tablespoons over the top of potatoes.)
  5. Roast in oven for 30 to 40 minutes, until potatoes are cooked through and browned, stirring once. 
  6. If desired, garnish with another ½ tablespoon of finely chopped rosemary.
Makes 3-4 servings.