Lemon Roast Potatoes

with garlic and rosemary

Crispy on the outside, fluffy in the middle. These lemony-garlicy-herby potatoes are a delicious alternative to traditional roast potatoes. They’re a great accompaniment to just about anything – meat, chicken, fish, you name it!

Looking for something to pair them with? I recommend my Mojo Marinated Skirt Steak (meat option), Grilled Garlic & Lemon Poussin (poultry option) or Salsa Verde Salmon (pescatarian option).

  • Prep Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Category: Vegan, Sides, Vegetarian, Veggies


  • 1.5 kg Maris Piper potatoes, washed and peeled (optional, I leave the skins on)
  • 180 ml olive oil
  • 2 lemons, zest
  • 1 lemon, juice
  • 6 garlic cloves, crushed
  • 4 sprigs fresh rosemary, leaves only, finely chopped


  1. Cut your potatoes into large chunks – into 8 for large potatoes, into 4 for medium potatoes.
  2. Add the potatoes to a large pot and cover with cold water. Add plenty of salt (and I do mean plenty – the water should be sea-level salty) and bring to the boil.
  3. Once the water comes up to a boil, cook the potatoes for 4 minutes. Drain immediately and leave to steam dry for 10 minutes.
  4. Meanwhile, heat your oven to 220℃.
  5. Add the olive oil, lemon zest, lemon juice, garlic and rosemary to a large roasting tin. If you don’t have a roasting tin big enough to fit your potatoes in a single layer, divide the olive oil, lemon zest, lemon juice, garlic and rosemary between two roasting tins.
  6. Add the potatoes to the roasting tin and season with salt and pepper (yes more salt! The potatoes will only have absorbed a little of the salt during the parboiling process). Gently toss the potatoes in the lemony oil.
  7. Roast the potatoes for 30 mins. Flip then roast for a further 30 to 45 minutes, tossing the potatoes every so often to get them golden brown on all sides.

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