Roasted Potatoes with Lemon and Rosemary

5 from 1 vote

Roasted Potatoes with Lemon and Rosemary

In this recipe for Roasted Potatoes with Citrus 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.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 222kcal

Author: Lauren Skardal

Ingredients

2 lbs medium red potatoes cut into 1 inch pieces
2 tablespoon extra virgin olive oil
1 tablespoon Citrus Rosemary Finishing Salt Simply Organic Brand

Instructions

Preheat the oven to 450°F.
Dice the potatoes into 1-inch pieces and place on a half-sheet baking sheet. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with the Citrus Rosemary Finish Salt.
Spread the potatoes evenly over the baking sheet. Do your best to ensure that the potatoes have breathing room and are not in clumps. This enables air circulation around the potatoes, which helps them to become crispy rather than steaming and getting soft.
Bake for 20 minutes. Remove and toss the potatoes, then bake for 5 more minutes.

Notes

- 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).

Nutrition