Roast Potatoes(Rosemary and Lemon)

5 from 12 votes

Roast Potatoes(Rosemary and Lemon)

These roast potatoes are a perfect side dish to serve alongside any dinner, be it festive or weekday meal. Flavored with rosemary and lemon these baby potatoes are especially moist and tender in just 45 minutes.

Course Side Dish

Cuisine Italian

Keyword Lemon rosemary roast potatoes, Potatoes, roast potatoes, rosemary, Side Dish

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings servings

Calories 303kcal

Author Veena Azmanov

Equipment

Ingredients

1 lb Roasting potatoes
2 sprigs Rosemary leaves separated
1 tbsp Garlic minced
2 tbsp Melted butter
2 tbsp Olive oil
2 tbsp Lemon juice up to 4 tbsp
1 tbsp Brown sugar
2 tbsp Coarse salt /rock salt
1 tbsp Pepper
2 tbsp Parsley chopped

Metric - US customary

Instructions

Preheat the oven at 200 C/ 400 F
Wash and scrub the potatoes cutting off any bruised skin. Ensure you have similar size potatoes so they cook evenly. Cut large ones in half.
Partially boil the potatoes in water for 5 to 7 minutes until just tender but still firm. Drain in a colander and set aside.
In a small bowl combine melted butter, minced garlic, brown sugar, olive oil, lemon juice.
Pour marinade over potatoes. Season with salt and pepper. Combine thoroughly.
Spray a baking tray or baking dish with cooking oil and spread the potatoes making sure they are not overlapping.
Sprinkle the rosemary. (thyme is also wonderful with potatoes)
Bake for 20 to 30 minutes until the potatoes are slightly blistered on the outside. Overcooking baby potatoes can dry them out. Also, remember they were partially cooked.
When the potatoes are done, garnish with more fresh rosemary, parsley, lemon slices, and coarse salt.

Notes

Nutrition