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Lemon Rosemary Potatoes with Cumin Sour Cream

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


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


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!