Lemon-Rosemary Roasted Potatoes

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Crispy potatoes roasted with fresh rosemary and lemon zest, delivering bright, herbaceous notes. This Mediterranean-inspired quick recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs potatoes, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs Yukon Gold potatoes
• 3 tbsp olive oil
• 2 tbsp chopped fresh rosemary
• 1 lemon
• 2 cloves minced garlic
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Cut potatoes into 1-inch chunks and toss with 2 tbsp olive oil, 1 tbsp rosemary, salt, and black pepper.
2. Step 2: Spread potatoes in a single layer on a parchment-lined sheet pan. Roast for 25 minutes, stirring once halfway, until golden and crisp at the edges.
3. Step 3: While potatoes roast, zest lemon and chop remaining rosemary. Squeeze 1 tbsp lemon juice.
4. Step 4: Remove potatoes from oven, toss with remaining 1 tbsp olive oil, lemon zest, lemon juice, minced garlic, and 1 tbsp rosemary.
5. Step 5: Return to oven for 5 more minutes until fragrant and edges are deeply golden.