Roasted Potatoes with Rosemary Lemon and Thyme
Elevate your side dish game with Roasted Potatoes with Rosemary, Lemon, and Thyme—an irresistibly savory combination of herbs and citrus that delivers crisp, golden perfection with every bite. Featuring tender baby potatoes roasted to crispy glory, this recipe is infused with fragrant garlic, rosemary, and thyme for an herbaceous depth, while a sprinkle of fresh lemon zest adds a refreshing brightness to balance the richness. Perfectly seasoned with olive oil, salt, and black pepper, these roasted potatoes are simple to prepare yet packed with flavor, making them ideal for any occasion, from weeknight dinners to elegant celebrations. Ready in under an hour, with just 10 minutes of prep time, this versatile dish pairs beautifully with grilled meats, roasted vegetables, or a hearty salad. Tags: roasted potatoes, rosemary potatoes, lemon thyme potatoes, crispy potatoes recipe, easy potato side dish.
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 3 whole garlic cloves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash the baby potatoes thoroughly and pat them dry. Cut them into halves or quarters, depending on their size, so they're all relatively uniform in size.
In a large mixing bowl, toss the potatoes with olive oil, ensuring they are evenly coated.
Smash the garlic cloves with the side of a knife to release their flavor, but leave them whole to avoid burning during roasting.
Add the garlic cloves, rosemary, and thyme to the bowl with the potatoes. Sprinkle in the salt and black pepper, then toss everything together until the potatoes are evenly coated with herbs and seasoning.
Spread the potatoes out in a single layer on the prepared baking sheet. Ensure there's space between the potato pieces to allow them to crisp up properly.
Roast the potatoes in the preheated oven for 35-40 minutes, flipping them halfway through cooking to ensure they are golden brown and crispy on all sides.
Once done, remove the potatoes from the oven and sprinkle the lemon zest over them while they are still hot. Toss gently to coat.
Serve immediately as a side dish, garnished with extra rosemary or thyme sprigs if desired.
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 4.7 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2930 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
