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Lemon Roasted Potatoes Recipe

Lemon Roasted Potatoes Recipe

Delicious with almost any meat or fish entree, these crispy potatoes from Mitzi Sentiff in Annapolis, Maryland are really something special. “Tangy lemon permeates the potatoes and adds marvelous flavor,” Mitzi promises.
TOTAL TIME: Prep: 10 min. Bake: 35 min. YIELD:6 servings


  • 2 pounds small red potatoes, quartered
  • 1 medium lemon, halved and sliced
  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper


  • 1. In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 35-40 minutes or until potatoes are golden and tender. Yield: 6 servings.

Nutritional Facts

3/4 cup: 132 calories, 2g fat (trace saturated fat), 0mg cholesterol, 207mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 3g protein Diabetic Exchanges:1-1/2 starch, 1/2 fat

Reviews for Lemon Roasted Potatoes

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Reviewed Feb. 22, 2015

"To be fair, this 4-star review may be tainted. I did not have fresh rosemary so I used dried instead. I think the fresh would have made a difference. Good potatoes, though!"

Reviewed Aug. 10, 2014

"Easy to assemble"

Reviewed Aug. 16, 2011

"I also used the gourmet mix of potatoes--red, yellow, purple--and it was delicious. Whole family loved this & will definitely make again."

Reviewed Apr. 29, 2011

"Awesome and easy! I used Italian seasoning rather than rosemary, since I'm not a huge fan of it. The dish was incredible, and I will make this over and over."

Reviewed Apr. 6, 2011

"Very yummy. I loved Roasted Potatoes and this was a nice refreshing twist."

Reviewed Dec. 13, 2010

"I used one of those gourmet mixtures of fingerling potatoes -- red, yellow, purple, etc. -- and it turned out very tasty. It was also quick and easy. I will definitely be making this recipe again and would recommend it."

Reviewed Dec. 12, 2010

"An excellent alternative to the recipe I usually use. This one has hardly any oil and results in crisp skinned potatoes. I substituted lemon juice since I didn't have any fresh lemons on hand."

Reviewed May. 2, 2010

"We had this with Garlic-Butter Baked Salmon, also in the Recipe Finder. What a great combination!

~ Theresa"

Reviewed Dec. 27, 2009

"This is really good. I had it with seared eye of round roast, but it would also be excellent with chicken or fish. It is also easy and healthy."

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