Description

With plenty of lemon and fresh rosemary, these roasted potatoes are a go with everything simple side that pairs with most main dishes.

Ingredients

Scale

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

Instructions

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.

Notes

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