Name: Roasted Potatoes with Lemon and Rosemary
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 lbs medium red potatoes (cut into 1 inch pieces); 2 tbsp extra virgin olive oil; 1 tbsp Citrus Rosemary Finishing Salt (Simply Organic Brand)

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In this recipe for Roasted Potatoes with Lemon and Rosemary, red potatoes are diced into 1-inch pieces, tossed in olive oil, sprinkled with a citrus and rosemary dried herb blend, and baked for 25 minutes.

It’s a super easy sheet pan side recipe that can go in the oven while you work on the main course.

Crispy golden roasted potatoes with lemon and rosemary herb blend on a sheet pan.

I first made these potatoes as a side for filet mignon with a Sundried Tomato Vinaigrette with a Roasted Beet and Goat Cheese Salad. It felt like the fanciest homemade meal, but the whole thing was super easy and quick (I made the roasted beets in advance, but even those are pretty easy).

It’s a great side for the summer, but also an easy way to beef up your side offerings for a special occasion like Thanksgiving or Christmas.

🛒 Ingredients

Below are the ingredients needed to make these Roasted Potatoes with Lemon and Rosemary.

Potatoes: I love to use medium sized red potatoes. I find that they are creamy, but roast well and get crispy on the outside.
Olive Oil: I recommend using extra virgin olive oil. I use a mild Extra Virgin Spanish Olive Oil that can be found at Trader Joe’s or Costco. Spain is the number one producer of olive oil in the world. It tends to be very high quality but undermarketed in the US.
Citrus Rosemary Finishing Salt: This is an herb blend sold by Simply Organic that can be found at Whole Foods and some larger grocery chains. If you don’t have this available, you can use finely minced fresh rosemary, a pinch of onion powder, and the zest of 1 lemon and 1 orange. The upside of making this spice blend yourself is that it will taste fresher and brighter, although it will take more time.

See the recipe card below for full information on ingredients and quantities.

📝 How to Make Roasted Potatoes with Lemon and Rosemary

Below are the step-by-step instructions and photos for how to make Roasted Potatoes with Lemon and Rosemary.

Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

Prep: Preheat the oven to 450°F.

Step 1. Dice and Season: Dice the potatoes and toss with the extra virgin olive oil. Space them out on a baking sheet and season with the Citrus Rosemary herb blend.

Step 2. Roast the Potatoes: Bake at 450°F for 20 minutes. Remove, toss the potatoes, and bake for an additional 5 minutes. For maximum crispiness, serve while hot.

✏️ Additional Tips

Spacing: Keeping the potatoes spaced apart in the baking sheet is key to getting crispy potatoes rather than steamed soft potatoes.
Ingredient Proportions:
- Amount of Potatoes: Using 2 lbs of potatoes is just the right amount to ensure there is enough spacing on a half sheet baking pan so that it is not crowded.
- Size of Diced Potatoes: The recipe baking time is tailored to potatoes that are cut into 1 inch pieces. If the diced potatoes are larger, you will need to extend the baking time, and the reverse is true for smaller diced potatoes.
- Olive Oil: The amount of olive oil also affects the baking time. Adding more olive oil would require a longer baking time, and less olive oil would mean the potatoes will brown earlier (but this reduces the crispiness).

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If you make this Roasted Potatoes with Lemon and Rosemary or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!