Here’s a simple and delicious recipe for Lemon Rosemary Roasted Potatoes—crispy on the outside, tender on the inside, and full of fresh, zesty flavor!
Ingredients:
- 1.5 lbs (about 700g) baby potatoes or small new potatoes
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- 1 lemon (zest and juice)
- 2-3 cloves garlic, minced
- Salt and pepper, to taste
- Optional: 1 tbsp fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven:
- Preheat your oven to 400°F (200°C).
- Prepare the potatoes:
- Wash and scrub the potatoes to remove any dirt. If you’re using baby potatoes, you can leave them whole. If you’re using larger potatoes, cut them into bite-sized chunks (about 1-inch pieces).
- Place the potatoes in a large mixing bowl.
- Season the potatoes:
- Add the olive oil, rosemary, lemon zest, minced garlic, salt, and pepper to the potatoes. Toss everything together until the potatoes are evenly coated.
- Roast the potatoes:
- Spread the potatoes in a single layer on a baking sheet. Make sure they’re not overcrowded to ensure they get crispy.
- Roast in the oven for 25-35 minutes, or until golden and crispy on the outside, and tender on the inside. You can flip them halfway through to ensure even browning.
- Finishing touches:
- Once the potatoes are done, remove them from the oven and squeeze fresh lemon juice over the top.
- Optionally, sprinkle with fresh parsley for a burst of color and flavor.
- Serve:
- Serve the Lemon Rosemary Roasted Potatoes hot as a side dish to your favorite vegan meals!
Tips:
- Add more herbs: Feel free to add thyme, oregano, or basil if you want to mix up the herb flavors.
- Crispier potatoes: If you want them extra crispy, try parboiling the potatoes for 5-7 minutes before roasting.
- Make it spicy: Add a pinch of red pepper flakes for some heat if you like.
These Lemon Rosemary Roasted Potatoes are the perfect side dish for almost any meal and bring a fresh, bright flavor to the table! Enjoy! 🍋🥔🌿
