Lemon Rosemary Potatoes

Can you believe that I have a daughter who wouldn’t touch potatoes until she was almost 14? Not french fries, rarely potato chips, never mashed potatoes. How funny that these Lemon Rosemary Potatoes are now one of her favorite foods!

Hello, my name is Lane and I am a carb addict.

I said it, and the world did not implode. In the era of low carb and keto diets, potatoes have gotten a bad rap. But let’s not forget potatoes are vegetables, and eaten in moderation, are not only tasty, but have fiber, potassium, and even vitamin C! (Did I mention they are tasty?)

These Lemon Rosemary Potatoes (especially when dipped in Cumin Sour Cream) are perfect for satisfying your carb cravings.

And for those of you who want to know how we converted my potato hating daughter to a potato loving daughter…I have NO idea. I mean who doesn’t love french fries? (Now if I could just get her to like cheese…!)

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These Lemon Rosemary Potatoes are a breeze to make when using this mandoline! And as you all know by now, these are the baking sheets that I love. Need good olive oil? Our favorite is any olive oil from Queen Creek Olive Mill (and you can get free shipping on your first order if you use the code WITHTWOSPOONS. We sure do love free stuff-don’t you?)

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Lemon Rosemary Potatoes (with Cumin Sour Cream)

These Lemon Rosemary Potatoes are the perfect side dish or snack!

Course Side Dish, vegetable, vegetable side dish

Cuisine American

Keyword Rosemary Potatoes

Prep Time 5 minutes

Cook Time 30 minutes

cooling time 5 minutes

Total Time 40 minutes

Servings 6 servings

Calories 215 kcal

Author With Two Spoons

Ingredients

Lemon Rosemary Potatoes

• 3 russet potatoes cleaned
• 2 Tablespoons olive oil
• 2 Tablespoons lemon juice
• ½ teaspoon salt
• 2 teaspoons chopped rosemary

Cumin Sour Cream

• 1/2 cup sour cream
• 1 1/2 teaspoons lemon juice
• 1 teaspoons cumin

Instructions

Lemon Rosemary Potatoes

1. Preheat oven to 400°F. (If you have a convection oven now is the time to use it!)

2. Slice potatoes thinly (using a Mandoline set at 3/18 inch will make this fast!).

3. Place potatoes in a gallon sized ziplock bag. Add olive oil and lemon juice. Move the potatoes around in the bag to coat all of the potatoes.
4. Line 2 baking sheets with parchment paper.
5. Lie the potato slices on the sheets so they are barely touching, do not overlap.

6. Roast in oven for 25-30 minutes or until browned, switching lower baking sheet to upper rack and vice versa halfway through cooking time. Watch carefully for burning.

7. Allow to cool for 5 minutes.

Cumin Sour Cream

1. While potatoes are roasting, place sour cream, lemon juice, and cumin in a small bowl. Mix well.
2. Serve warm potato chips with cumin sour cream for dipping.

Recipe Notes

People with restraint can probably get 6 servings out of this recipe.  Carb addicts like me may want to plan on 3 servings!

Need more side dish ideas? We have you covered!

Roasted Carrot and Quinoa Salad

Simple Lentil Salad with Roasted Root Vegetables

Roasted Carrots with Easy Thai Peanut Sauce

Creamed Jalapeno Spinach

Pimento Cheese Smashed Potatoes

Lemony White Beans

Roasted Vegetables

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