Rosemary Lemon Roasted Potatoes

The smell of roasting potatoes makes my mouth water every time. These golden brown orbs of puffed potato deliciousness have been my dish of choice this past month. And I think the addition of rosemary and lemon makes the house smell like Sunday dinner. Happy roasting!

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  • 1 1/2 pounds small new potatoes cut in half (cut larger potatoes in quarters, the key is having a uniform size)
  • 1 tablespoons canola oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper
  • zest of 1 lemon


  1. Preheat oven to 400.
  2. In a large bowl, toss together the potatoes, oil, mustard, garlic, rosemary, salt and pepper.
  3. Toss the potatoes onto a large baking sheet covered with parchment or a silicon baking mat. Shake the pan to ensure the potatoes are evenly distributed.
  4. Roast for 45 minute to 1 hour, until the potatoes appear golden brown, flipping once or twice during cooking.
  5. Remove from the oven, and toss with lemon zest. Best served hot.