Lemon Rosemary Roasted Potatoes

Fresh lemon perfectly complements these rosemary roasted potatoes. Naturally vegan and gluten-free, this is an easy weeknight side dish!

Lemon Rosemary Roasted Potatoes | A Couple Cooks


This is a favorite from our archives, refreshed with a new photograph. It’s hard for us to remember to make recipes we’ve made before, since we’re always trying to create new things. But when I was brainstorming recipes for this year’s Thanksgiving dinner, I thought of this fingerling roasted potatoes recipe from a few years ago. Armed with some fingerling potatoes from the farmer’s market, we added some red skinned potatoes as a contrast (you could even use purple potatoes, if you can find them).

The twist on this rosemary roasted potatoes recipe is the lemon; instead of squeezing on the juice prior to roasting, the lemon is thinly sliced and roasted along with the potatoes. This brings out a much more intense lemon flavor. You can even eat the roasted lemon, if you’re brave!

This is a simple vegetarian side dish that’s easy to prepare for any meal, be it a fancy feast or a weeknight dinner. And make sure to have some fresh rosemary on hand—it makes the potatoes really pop. We’d take rosemary roasted potatoes over mashed any day, no contest.

Lemon Rosemary Roasted Potatoes | A Couple Cooks

Tips on how to roast potatoes

These roasted potatoes are one of the easiest sides you can make during a busy week. The key thing to remember when roasting any vegetable is to make sure your oven is turned on to a high temperature. As a rule of thumb, anything under 400ºF is going to be too cool to properly roast potatoes (you’d wind up baking them, not roasting them!).

It’s also important that you slice the potatoes evenly to ensure that they roast at the same rate in the oven. We recommend slicing the fingerling potatoes in half and chopping the red potatoes into bite-sized pieces. The smaller you cut the potatoes, the faster they’ll crisp up in the oven!

When tossing the potatoes with olive oil, you want them to be slightly slick with oil, but not dripping. The more oil you add to the potatoes, the more likely they are to get soggy in the oven. Or they’ll char slightly around the edges—neither option is what you want! We found two tablespoons of olive oil to be the perfect amount for these rosemary roasted potatoes.

How to store rosemary roasted potatoes

Roasted veggies are best eaten right away, but they can be stored in the fridge for up to a week. Let the roasted potatoes cool completely before storing them in the fridge to prevent condensation from forming in the container. When you’re ready to reheat these rosemary roasted potatoes, either warm them in the oven for a few minutes or heat them in a skillet over medium heat.

Leftover roasted potatoes won’t be as crisp as when you first made them, but they’ll still taste good!

Lemon Rosemary Roasted Potatoes | A Couple Cooks

Looking for more healthy side dishes?

This recipe is… 

Vegan, vegetarian, plant-based, and gluten-free.


Lemon Rosemary Roasted Potatoes

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 to 8
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


Fresh lemon perfectly complements these rosemary roasted potatoes. Naturally vegan and gluten-free, this is an easy weeknight side dish!


  • 2 pounds fingerling potatoes
  • 1 pound red-skinned potatoes
  • 2 to 3 sprigs fresh rosemary (for 1 tablespoon chopped)
  • 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Fresh ground black pepper


  1. Preheat oven to 450°F.
  2. Wash the potatoes. Cut all fingerling potatoes in half, except for the very smallest potatoes. Chop the red potatoes. Finely chop 1 tablespoon rosemary. Thinly slice the lemon.
  3. In a large bowl, stir together potatoes, 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground black pepper.
  4. Line a baking sheet with parchment paper or aluminum foil. Spread the potatoes in an even layer on the sheet. Top with the lemon slices and sprinkle with rosemary. Roast for 35 minutes, until potatoes are cooked through and browned.

Keywords: rosemary roasted potatoes, lemon rosemary roasted potatoes


About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    November 12, 2013 at 5:19 am

    I love lemony potatoes! This recipe is classic and lovely. Yum!

  • Reply
    November 12, 2013 at 5:40 am

    That tray bake looks so beautiful – I’m not surprised that you go on making it year after year. I love roasted lemons, but had never thought to combine them with potatoes – such a great idea. I wonder if it wouldn’t be really good with a few sprigs of lemon thyme as well? Just a thought…

  • Reply
    Jocelyn (Grandbaby Cakes)
    November 16, 2013 at 12:09 am

    I adore these potatoes. The lemon and rosemary sound incredible!

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