Lemon Herb Roasted Potatoes
Cut Yukon Gold potatoes into uniform chunks, toss them with olive oil, salt, and rosemary, and roast at 425°F until the edges are deep brown and crisp. Finish with a generous squeeze of fresh lemon juice the moment they come out of the oven to brighten the salt and fat.
Uniformity is your best friend.
If the pieces are different sizes, the small ones turn to mush while the large ones remain raw. Keep the cuts consistent to ensure every piece hits the plate at the same state of doneness.
- Rimmed baking sheet
- Large mixing bowl
- Chef's knife
- Whisk or tongs
What goes in.
- 2 lbYukon Gold potatoes, scrubbed and cut into 1.5-inch chunks
- 3 tbspExtra virgin olive oil
- 1 tbspFresh rosemary, finely minced
- 1 tspKosher salt
- 1/2 tspBlack pepper, freshly cracked
- 1Large lemon, halved
Preheat the Pan
Place your empty baking sheet in the oven while it preheats. When you dump the oiled potatoes onto the hot metal, they start sizzling immediately, creating an instant crust.
The method.
Heat the oven
Set your oven to 425°F. Slide the empty baking sheet inside while it warms up.
Season the potatoes
In a large bowl, toss the potato chunks with olive oil, rosemary, salt, and pepper until every surface is coated.
Roast
Carefully remove the hot pan. Spread the potatoes in a single layer. Return to the oven and roast for 30 to 35 minutes, turning once halfway through for even color.
Finish
Remove the pan from the oven when the potatoes are fork-tender and deep gold. Immediately squeeze the juice of half a lemon over the hot potatoes and toss quickly.
Other turns to take.
Garlic Infusion
Add three cloves of smashed garlic to the bowl during the tossing stage; leave the skins on to prevent them from burning.
Spiced Version
Add 1/2 teaspoon of smoked paprika along with the salt for a deeper, earthier profile.
When it doesn't go to plan.
Dry the potatoes thoroughly with a towel after washing; excess moisture on the skin will steam them instead of letting them crisp.
Don't crowd the pan. If the potatoes are touching too much, they will soften rather than brown.
Use a metal spatula to scrape the bottom of the pan to ensure you don't leave any of the crispy bits behind.
The ones that keep coming up.
Can I use Russet potatoes instead?
Yes, but they will have a starchier, fluffier interior and a thicker skin compared to the buttery texture of Yukon Golds.
Why add the lemon at the end?
The acid in the lemon juice will break down the crust if added before roasting; finishing at the end keeps the bright flavor intact.
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