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When I need a delicious side dish, I make these easy roasted potatoes. They are so crispy on the outside, and tender on the inside, while seasoned with amazing flavors. They’re the perfect side dish for any meal, from weeknight dinners to holiday feasts!
Easy Roasted Potatoes Recipe
Golden brown and seasoned with zesty garlic, rosemary, and lemon flavors, these crispy roasted potatoes are as simple as they are delicious. The combination of rosemary and garlic gives them a classic, comforting taste, while the fresh lemon juice adds a refreshing flavor twist to every bite.
I love how easy these roasted potatoes are to make to pair with dishes like this spiral ham or holiday chicken. It’s amazing how simple seasoned potatoes can easily complete a meal! Or for another simple holiday side dish, add these easy roasted green beans.
Ingredients You Will Need
- Yukon gold potatoes (or russet potatoes)– Yukon golds provide a creamy texture, while russets offer slight crisp or crunch on the outside.
- extra virgin olive oil– Helps achieve that crispy, golden exterior.
- kosher salt– Enhances the flavor of the potatoes.
- ground black pepper– Adds just the right amount of mild heat.
- fresh minced rosemary leaves– Add a seasonal herb flavor to the potatoes.
- lemon juice– Adds a fresh, zesty hint of flavor.
- cloves garlic, minced– Gives the potatoes extra flavor.
Variations
- Parmesan Potatoes: Sprinkle freshly grated parmesan over the potatoes in the last 10 minutes of baking.
- Spicy Roasted Potatoes: Add ½ teaspoon of red pepper flakes for a little heat.
- Cheesy Potatoes: Top the potatoes with grated cheddar cheese right after baking, and let the cheese melt on top while the potatoes are still warm. You can also add the cheese and leave the potatoes in the oven for a few minutes too.
How to Make Garlic Roasted Potatoes
STEP 1: Preheat the oven to 400 degrees F.
STEP 2: Rinse and pat the potatoes dry. Then chop the potatoes into bite-sized chunks, leaving the skin on for added texture and flavor.
STEP 3: Spread the potatoes out on a large baking sheet, spreading them out in a single layer. Drizzle with olive oil and then sprinkle the rosemary, salt, and black pepper over the potatoes. Toss to coat evenly.
STEP 4: Bake for 45 minutes, or until the potatoes are golden brown and crisp, flipping halfway through for even cooking. (They should be fork tender when done.)
STEP 5: Transfer the roasted potatoes to a large bowl and allow them to cool for about 10 minutes.
STEP 6: In a small bowl, mix together lemon juice and minced garlic. Then pour the lemon-garlic mixture over the potatoes and toss to coat.
STEP 7: Serve immediately with extra lemon wedges and fresh rosemary sprigs for garnish.
Tips for Making the Best Roast Potatoes
- Use a large baking sheet or pan: This prevents overcrowding and ensures even crispiness.
- Flip halfway through baking: You want to make sure they can bake on both sides and get crispy, golden brown edges.
- Let them cool slightly: Before adding the lemon and garlic, let the potatoes cool to they can absorb the flavors without getting mushy.
FAQ’S
Yes! Use 1 teaspoon of dried rosemary in place of fresh for a similar flavor.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results. If you reheat in the microwave, they may lose some of their crispness.
Absolutely! Red potatoes hold their shape well and offer a slightly firmer texture.
The fresh herbs give these potatoes a very flavorful savory taste, while the lemon and garlic enhance those flavors.
More Easy Side Dishes
Appetizers
Spinach Artichoke Dip
Appetizers
Bacon Wrapped Smokies
Appetizers
Dipped Strawberries
Sauce Recipes
Homemade Gravy
Roasted Potatoes
Equipment
- Baking Sheet
- Large Bowl
Ingredients
- 2 pounds Yukon gold potatoes, or Russet potatoes
- 3 tablespoon extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh rosemary leaves, minced
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
Instructions
- Preheat the oven to 400 degrees F.
- Rinse and pat the potatoes dry. Then chop the potatoes into bite-sized chunks, leaving the skin on for added texture and flavor.
- Spread the potatoes out on a large baking sheet, spreading them out in a single layer. Drizzle with olive oil and then sprinkle the rosemary, salt, and black pepper over the potatoes. Toss to coat evenly.
- Bake for 45 minutes, or until the potatoes are golden brown and crisp, flipping halfway through for even cooking. (They should be fork tender when done.)
- Transfer the roasted potatoes to a large bowl and allow them to cool for about 10 minutes.
- In a small bowl, mix together lemon juice and minced garlic. Then pour the lemon-garlic mixture over the potatoes and toss to coat.
- Serve immediately with extra lemon wedges and fresh rosemary sprigs for garnish.
Notes
- Use a large baking sheet or pan: This prevents overcrowding and ensures even crispiness.
- Flip halfway through baking: You want to make sure they can bake on both sides and get crispy, golden brown edges.
- Let them cool slightly: Before adding the lemon and garlic, let the potatoes cool to they can absorb the flavors without getting mushy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so good and a wonderful addition to a good meal
These are so crispy! They are delicious with my favorite chicken dinner!