Loading recipe...
Roasted Potatoes with Garlic, Rosemary, and Lemon
Crispy on the outside, fluffy on the inside, these roasted potatoes are infused with the aromatic flavors of garlic, rosemary, and lemon. A simple yet flavorful side dish perfect for any meal.
Prep Time
15 minutes
Total Time
45 minutes
Calories
435
Level
Easy
Yields
4 servings
Cost
£0.65
Season:
Cuisine:
Cooking Style:
Dietary:
Ingredients
Servings
4
2lbsPotatoes(Yukon Gold or Russet, cut into 1-inch cubes)
£1.00
4tbspOlive Oil(Extra Virgin)
£0.60
4clovesGarlic(Minced)
£0.25
2tbspFresh Rosemary(Chopped)
£0.50
1tbspLemon Zest(From 1 lemon)
£0.20
1tspSalt(Or to taste)
£0.01
0.5tspBlack Pepper(Or to taste)
£0.05
Total Cost
£2.61
£0.65 per serving
The Method
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss the cubed potatoes with olive oil, minced garlic, chopped rosemary, lemon zest, salt, and pepper. Make sure the potatoes are well coated.
- 3
Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding the pan for even roasting.
- 4
Roast for 30-40 minutes, or until the potatoes are golden brown and crispy, flipping halfway through for even cooking.
Buy ingredients on Loop
My Notes
Loading...
Nutrition Information
Nutrition per serving (284g)
435 kcal / 1820 kJ
Carbs
51g
20% of RDA
Fat
24g
34% of RDA
Protein
6g
12% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
3 g
3% of RDA
Sodium
610 mg
27% of RDA
Saturated Fat
3 g
15% of RDA
Chef's Tips
For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before roasting. Pat them dry thoroughly before tossing with oil and seasonings.
Don't overcrowd the baking sheet. If needed, use two baking sheets to ensure the potatoes roast evenly and get crispy.
You can substitute dried rosemary for fresh, but use half the amount (1 tablespoon).
Cooking Equipment
Oven
Large Bowl
Baking Sheet
Wine Pairings
No wine pairing suggestions available for this recipe.
You might also like...
Roasted Parsnip and Beetroot with Balsamic Glaze
55 minutes
Roasted Brussels Sprouts and Leeks with Balsamic Glaze
45 minutes
Perfectly Roasted Brussels Sprouts with Balsamic Glaze
35 minutes
Roasted Cauliflower with Brown Butter & Sage
35 minutes
Roasted Tomato & Feta Salad with Balsamic Glaze
45 minutes
Roasted Cauliflower and Cherry Tomato Medley with Balsamic Glaze
45 minutes
Roasted Purple Sprouting Broccoli and Onions with Balsamic Glaze
35 minutes
Roasted Purple Sprouting Broccoli and Onion with Balsamic Glaze
35 minutes
Roasted Brussels Sprouts with Brown Butter and Balsamic Glaze
40 minutes
Roasted Carrot and Purple Sprouting Broccoli with Lemon-Garlic Dressing
40 minutes
Honey-Glazed Roasted Carrots and Parsnips with Rosemary
40 minutes
Roasted Beetroot and Carrot Salad with Feta and Walnuts
50 minutes