If you need a simple side dish that works with almost anything, these crispy lemon rosemary potatoes are it. They’re crispy on the outside, soft on the inside, and packed with bright lemon and herb flavor. Roasting the potatoes cut-side down creates that golden crust, while rosemary, garlic, and olive oil keep them savory and balanced. They’re perfect alongside chicken, fish, steak, or tossed into a grain bowl.

Ingredients:

• 1.5 lbs potatoes, halved
• 1 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• juice of 1/2 lemon
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• lemon zest
• chopped parsley
• flaky sea salt

I love making these on a sturdy sheet pan so the potatoes can roast evenly and develop a golden crust. A good microplane is also helpful here for finely zesting the lemon at the end — it adds a fresh flavor. Fresh rosemary works best for this recipe because it holds up well during roasting and adds a deeper herb flavor than dried.

How to Make: Crispy Lemon Rosemary Potatoes

1. Preheat oven to 400°F and line a sheet pan with parchment if desired.
2. In a bowl, toss the halved potatoes with olive oil, rosemary, lemon juice, salt, pepper, and garlic powder.
3. Arrange potatoes cut-side down on the sheet pan so they roast and crisp evenly.
4. Roast for 45 minutes until golden on the bottom.
5. Flip the potatoes and roast another 15 minutes until fully tender and crispy.
6. Finish with lemon zest, chopped parsley, and flaky sea salt before serving.

Extra Tips:

• Yukon gold or baby potatoes work best for crispy edges and creamy centers.
• Make sure the potatoes are cut-side down to get a golden crust.
• Don’t overcrowd the pan — space helps them crisp instead of steam.

Love these Crispy Lemon Rosemary Potatoes? Make these recipes next:

Japanese Sweet Potatoes Fries

Crispy Sweet Potato Hash