With plenty of lemon and fresh rosemary, these roasted potatoes are a go with everything simple side that pairs with most main dishes.
- 2 pounds fingerling potatoes, halved lengthwise
- 2 tablespoons chopped fresh rosemary
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the potatoes with rosemary, lemon juice, olive oil, salt and pepper.
- Arrange the potatoes cut side down on a sheet pan. Spread them out in a single layer, so the potatoes are not overlapping, and they are making direct contact with the pan.
- Roast the potatoes for 40-45 minutes until they are brown and crisp on the edges and soft in the middle. In the final 5-10 minutes of roasting, flip them over to the other side. You should be able to easily pierce them with a paring knife.
- Sprinkle the roasted potatoes before chopped parsley.
The potatoes are best eaten warm and freshly roasted.
Store leftover potatoes in an airtight container in the refrigerator up to 3 days. Warm them in a 350-degree F oven. They will not be as crisp as when they were first roasted.
You can use leftover potatoes in salads or dice them and add them to a frittata, omelet or even scrambled eggs.
Keywords: rosemary roasted potatoes, lemon roasted potatoes