These Rosemary Lemon Crispy Potatoes are oven-roasted to golden perfection after being lightly blanched for extra crunch. Tossed with olive oil, fresh rosemary, bright lemon zest, and garlic powder, they deliver bold Mediterranean flavor with every bite. Finished with flaky sea salt, they’re an elegant yet easy vegan side dish perfect for any meal.
Ingredients
- 1.5 lb 700 g potatoes, cut into small cubes
- 3 tbsp olive oil
- 2 tbsp fresh rosemary finely chopped
- Zest of 1 organic lemon
- 1 tsp garlic powder
- ¾ tsp coarse sea salt
- Optional: black pepper to taste
Instructions
Step 1 – Blanch the Potatoes
- Bring a pot of salted water to a boil. Add the potato cubes and cook for 5–6 minutes, just until slightly tender on the edges. Drain well and allow excess steam to evaporate.
Step 2 – Season
- Place potatoes in a large bowl. Add olive oil, rosemary, lemon zest, garlic powder, and sea salt. Toss until evenly coated.
- Step 3 – Roast
- Preheat oven to 220°C / 425°F. Spread potatoes on a lined baking sheet in a single layer. Roast for 30–35 minutes, turning halfway, until deeply golden and crispy.
Step 4 – Finish
- Taste and adjust salt. Sprinkle with extra lemon zest or flaky sea salt before serving for a bright, aromatic finish.
Notes
- Extra Crunch: Let the potatoes dry after blanching before roasting.
- Flavor Boost: Add a pinch of chili flakes or smoked paprika for depth.
- Storage: Best enjoyed fresh, but leftovers keep 2 days in the fridge and can be reheated in the oven.
Lowkey obsessed with how perf the rosemary + lemon combo is here. It’s like a citrus herb cloud slapped onto crispy potatoes. Big vegan energy.
Actual perfection. It’s fizzy, it’s cool, it smells like flowers, and it makes me feel fancy even in sweatpants
Five minutes to make, ten seconds to make me obsessed.