Rosemary and Lemon Roasted Baby Potatoes

Lemon and Rosemary Roast Potatoes

  • Author: Louise
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 20 baby potatoes 1x


  • Ingredients:
  • 20 baby potatoes
  • 3/4 cup butter (180g), melted
  • 1/4 cup lemon juice
  • Salt and Black Pepper
  • 6 sprigs fresh Rosemary


  1. Preheat the oven to 180°C
  2. Using a sharp knife, make a series of cuts into the potatoes, just half way down and quite close together (less than half a centimeter apart – see picture as a guide)
  3. Place the potatoes in a pot of boiling water and boil for 10 minutes. Drain the water.
  4. Place the potatoes in a roasting dish.
  5. Mix the melted butter and lemon juice together. Pour over the potatoes.
  6. Over the potatoes, grind salt and black pepper and sprinkle the leaves of 3 rosemary sprigs.
  7. Place in the oven and roast for 1 hour at 180°C
  8. Serve with the remaining 3 fresh rosemary sprigs on top.


Work on 3-4 baby potatoes per person

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