Fresh Rosemary and Lemon Roasted Potatoes

LocalFoodRocks's picture

Jan. 03, 2012

Anyone can roast a potato, but mix an interesting variety of potato with a fresh herb and citrus and you've got something special.


Purple potatoes 1 Pound , halved
For the dressing
Fresh rosemary leaves 3 Tablespoon , pounded
Lemon zest 1 Medium
Extra virgin olive oil 2 Teaspoon
Pepper To Taste
For the garnish
Extra virgin olive oil 1 Teaspoon
Salt To Taste (Other(Full absorption))



1. Preheat your oven to 400 F.


2. Into a large mixing bowl add the purple potatoes along with the freshly pounded rosemary leaves.

3. Also zest a medium lemon into the bowl followed by a couple of drizzles of olive oil to nicely coat all the ingredients in the bowl.

4. Season with salt and pepper to taste. Toss the potatoes to coat well with the rosemary and olive oil.

5. Take a baking sheet lined with foil, and lay the dressed potatoes on the sheet surface lined with foil and put it in the oven for about 20 to 25 minutes.

6. When the potatoes are fork tender and golden they are done.


7. Serve warm drizzled with some extra virgin olive oil and sprinkled with some salt.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 260Calories from Fat 83

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 217 mg9.04%

Total Carbohydrates 42 g14%

Dietary Fiber 7 g28%

Sugars 2 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet