Rosemary Lemon Baby Potatoes
Transform your next side dish into a showstopper with these mouthwatering Rosemary Lemon Baby Potatoes, a perfect balance of crispiness and bright, herbaceous flavor. This easy-to-make recipe features tender baby potatoes roasted to golden perfection with garlic, olive oil, and freshly chopped rosemary, then finished with a burst of zesty lemon juice and zest for a refreshing twist. Ready in just 40 minutes, this dish is a versatile accompaniment to everything from roasted chicken to grilled fish or a hearty vegetarian main. Plus, with its simple ingredients and elegant presentation, these potatoes are as ideal for weeknight dinners as they are for impressing guests at your next dinner party. Keywords: roasted baby potatoes, rosemary potatoes, lemon roasted potatoes, quick side dish, vegan potato recipe.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 2 sprigs fresh rosemary
- 1 whole lemon
- 3 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking. Pat them dry with a clean towel.
Place the potatoes in a large mixing bowl. Drizzle with olive oil, and sprinkle with sea salt and black pepper.
Peel and crush the garlic cloves slightly using the side of a knife, then add them to the bowl along with the baby potatoes.
Strip the leaves from the rosemary sprigs, finely chop them, and add them to the bowl. Toss the mixture well to coat the potatoes evenly.
Spread the potatoes out on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
Roast the potatoes in the preheated oven for 25 minutes, stirring halfway through to ensure they cook evenly.
Meanwhile, zest the lemon and set the zest aside. Cut the lemon in half and squeeze its juice into a small bowl, removing any seeds.
After 25 minutes of roasting, remove the potatoes from the oven and drizzle them with the lemon juice. Sprinkle the lemon zest over the top, toss gently, and return to the oven for an additional 5 minutes.
Once the potatoes are golden brown and tender when pierced with a fork, remove them from the oven. Transfer them to a serving dish and enjoy warm.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 4.8 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2232 mg | 47% | |
*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.
