Roast potatoes with rosemary and lemon

Dinner | Feeds 5-6 | Total Time 1hr

Fragrant with fresh rosemary and garlic, these roasted potatoes are perfect alongside roast lamb or chicken.


Choose thin skinned varieties such as yellow or red potatoes, this will save you time peeling and the skin crisps up nicely in the hot oven.


  • About 3 pounds Earth and Time potatoes
  • 2 lemons, plus extra 1/2 lemon for serving
  • 6 or 7 medium garlic cloves, remove the skin and lightly smashed
  • Several sprigs fresh rosemary – washed
  • Olive or canola oil
  • Kosher salt and freshly ground black pepper


  1.  Preheat the oven to 400 degrees F.
  2.  Gently scrub the potatoes under running water, be careful to keep the skins intact. Halve or quarter larger potatoes, smaller golf-ball sized ones can be roasted whole
  3.  Parboil the potatoes in a pan of salted water for 5 minutes, then drain and let dry for a minute or two.
  4.  Wash the 2 lemons and cut into thick slices, quarter each slice. Place the potatoes in a heavy baking dish and scatter the lemon slices, garlic, and rosemary sprigs. Drizzle oil generously over everything and toss to coat. Season well with salt and pepper.
  5.  Bake for 35 to 40 minutes, turning everything at least once, until the lemons are starting to caramelize and the potatoes are nicely browned.
  6.  Squeeze the remaining ½ lemon over the hot potatoes and serve immediately.