Lemon-Rosemary Roasted Potatoes with Garlic and Olive Oil

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Golden roasted potatoes infused with fresh rosemary, garlic, and bright lemon juice for a classic Greek side dish. This Greek recipe, ready in about 50 minutes, pairs baby potatoes, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, halved baby potatoes
• 4 tbsp olive oil
• 2 tbsp, chopped fresh rosemary
• 5, minced garlic cloves
• 3 tbsp fresh lemon juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup water

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 lbs halved baby potatoes with 4 tbsp olive oil, 2 tbsp chopped fresh rosemary, 5 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Transfer potatoes to a roasting pan in a single layer. Pour 1/4 cup water into the bottom of the pan to help steam and crisp the potatoes.
3. Step 3: Roast for 40 minutes, stirring once halfway through, until potatoes are golden and crisp on the outside and tender inside.
4. Step 4: Remove from oven and immediately toss with 3 tbsp fresh lemon juice to brighten the flavors. Serve warm as a side dish.