Rosemary Lemon Roasted Potatoes

Recipe and photo by Tami Ganeles Weiser Yield:  5 servings
Prep Time:  10 minutes Cook Time:  20 minutes

Rosemary Lemon Roasted Potatoes

These delicious potatoes are a perfect side dish for a cozy winter roast beef, chicken, or veggie loaf.


2 pounds baby potatoes, cut in half

¼ cup olive oil

6 cloves garlic, lightly crushed

2 teaspoons finely minced fresh rosemary leaves

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

Zest of ½ lemon


  1. Preheat oven to 400°F.
  2. Place the potatoes in a mixing bowl. Add 2 tablespoons olive oil, the garlic, rosemary, salt, pepper, and red pepper flakes and stir to coat.
  3. Lay a large sheet of foil on a sheet pan, and coat with the 1 tablespoon oil.
  4. Mound the potatoes in the center of the pan and bring the foil up around the sides and seal it to create a pouch.
  5. Roast the potatoes until tender, 20 to 25 minutes.
  6. Carefully open the foil pouch, allowing the steam to release, then add the lemon zest. Stir well then let the potatoes rest for 5 minutes. Serve and enjoy.

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