Rosemary Garlic Roasted Potatoes – a delicious recipe with Potatoes, Lemon, Olive Oil, Rosemary, Garlic, Kosher Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425u00b0F. Line the metal baking pan with parchment paper.
2
Wash the potatoes thoroughly and keep the skin. Cut the potatoes into 1-1/2 inch cubes.
3
Use a cheese grater to collect zest from the small lemon, save for later. Squeeze fresh lemon juice into a mixing bowl and then add olive oil, minced rosemary leaves (from one sprig), minced garlic, salt, and paprika powder. Whisk briefly and then toss in potatoes.
4
Transfer the potatoes onto the prepared baking pan. Bake 25 minutes or until the potato cubes are easily pierced with a fork.
5
Remove the baking pan from oven. Gently toss and combine lemon zest and cilantro leaves. Garnish with the remaining rosemary spring if desired. Serve immediately.
67
kcal
Calories
4
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 pound Yellow Potatoes, 1 whole Small Lemon, 1 Tablespoon Olive Oil, 2 sprigs Fresh Rosemary, and more.
Yes, Rosemary Garlic Roasted Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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