| Level: | Easy |
| Total: | 1 hr |
| Active: | 5 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
- 8 large garlic cloves, smashed and peeled
- 2 large or 4 small branches fresh rosemary
- 1/2 large lemon, cut in half through the stem and thinly sliced crosswise
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- Fleur de sel
Instructions
- Preheat the oven to 375 degrees F.
- Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
- Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 192 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 407 mg |
Reviews
My favorite roasted potatoes recipe so far! The lemon peel cooks down and caramelizes really nicely so it tastes lemony but not bitter. Really nice with the rosemary and garlic 🙂
Delicious!
Awesome, love the favor of the lemon and rosemary!!
Delicious! Mine stuck to the pan pretty bad, so I will probably spray it first next time.
Delicious. Kitchen smelled of rosemary, garlic and lemon too!
Simply wonderful.
Perfect Tuscan Roasted Potatoes!
Very flavorful! The roasted lemon really elevates this recipe!
Love this recipe, I used 2 cloves of garlic instead of 8. Definitely make this again!!
The roasted lemon in this dish is a winner. Beautiful.