A delightful twist on classic roasted potatoes, enhanced with fresh herbs and a touch of lemon zest.
Preheat your oven to 400°F (200°C).
Preheating the oven ensures even cooking and helps achieve crispy potatoes.
Wash and dice the potatoes into bite-sized pieces.
Cut the potatoes evenly to ensure they cook at the same rate.
Peel and slice the onion thinly.
Use a sharp knife for clean slices and to avoid crushing the onion.
In a mixing bowl, combine the potatoes, onion, minced garlic, rosemary leaves, olive oil, sea salt, black pepper, and lemon zest. Toss until evenly coated.
Ensure all pieces are well coated for maximum flavor.
Spread the mixture evenly on a baking sheet lined with aluminum foil.
Avoid overcrowding the baking sheet to allow proper roasting.
Roast in the preheated oven for 40-45 minutes, stirring halfway through, until the potatoes are golden and tender.
Stirring halfway ensures even cooking and prevents sticking.
Serve the roasted potatoes warm, garnished with additional rosemary if desired.
Serve immediately for the best texture and flavor.
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