Lemon Roasted Potatoes With Smoked Paprika and Rosemary
A potato doesn’t need much else other than oil, salt and a hot oven to be truly delicious. But dust them with smokey paprika, and roast them alongside tangy lemon slices on a bed of woodsy rosemary, and you have some truly special potatoes. A large and waxy potato is best here (Yukon Golds especially), but know that a starchy potato like an Idaho would also work; just expect something fluffier with less crispiness.
- Total:
- Serves: 4 persons
Ingredients
- 2lemons
- 2pounds large Yukon Gold potatoes (about 3), scrubbed and cut lengthwise into eighths
- ¼cup olive oil
- 1teaspoon smoked paprika
- Kosher salt
- Freshly ground pepper
- 4sprigs rosemary or thyme
- ¼cup parsley, coarsely chopped
Instructions
Step 1
Heat oven to 425 degrees. Cut one lemon into quarters and set aside. Slice remaining lemon about 1/4-inch thick and remove all seeds.Step 2
Place sliced lemon on a rimmed sheet tray along with potatoes, olive oil and paprika, and mix together with clean hands. Arrange in a single layer and season with salt and pepper. Scatter rosemary in and around potatoes.Step 3
Place in oven and roast, rotating sheet tray once and flipping potatoes as needed, until potatoes are golden brown, crisped and completely tender, 35 to 40 minutes.Step 4
Remove from oven and transfer everything to a large serving platter. Top with parsley and serve with lemon quarters for squeezing alongside.