Crispy New Potatoes with Rosemary-Lemon Salt
Looking for a simple yet delicious side dish? These Crispy New Potatoes with Rosemary-Lemon Salt from Chef Brett are the perfect addition to your fall table. As the weather cools, there’s nothing better than roasting up some seasonal comfort food. Plus, not only is this recipe a treat for your taste buds, but it’s also a nutritious addition to your plate.
Project Angel Heart Registered Dietitian Zachary Hedden notes that potatoes are an excellent source of fiber and complex carbs, which supports digestive health and keeps you feeling full longer. Olive oil, rich in omega-3 fatty acids, promotes brain and heart health, while its vitamin E offers anti-inflammatory benefits. Fresh rosemary and lemon zest are packed with antioxidants and anti-inflammatory properties, and the vitamin C in both the potatoes and lemon zest helps boost immune function.
These potatoes are great for cozy fall dinners or holiday gatherings! Enjoy!
Serves 4-6 people
- 3 lbs Yukon Gold potatoes, peeled and kept in water until ready to cook
- 1/2 cup unsalted butter (4 oz)
- 1/2 cup extra virgin olive oil
- 1/2 cup kosher or sea salt
- 3 tablespoons fresh rosemary, finely chopped
- 3 tablespoons fresh lemon zest
Place the potatoes in a medium-sized pot, cover them with water, and season the water with 2-3 tablespoons of salt. Bring to a boil and cook until the potatoes are tender. Drain, then set aside to air dry (this helps them get crispier later).
Heat your oven to 425°F. In a large, oven-safe sauté pan, add the butter and olive oil. Place the pan in the preheated oven until the mixture begins to lightly smoke. Carefully add the potatoes, ensuring they are in a single layer and not stacked.
Roast the potatoes for 15-20 minutes. Remove from the oven and stir to ensure even roasting. Return the pan to the oven and cook for another 15-20 minutes, or until the potatoes are golden and crispy.
While the potatoes roast, mix the remaining salt, rosemary, and lemon zest in a bowl until well combined. Once the potatoes are done, use a slotted spoon to transfer them to a large mixing bowl.
Season the potatoes with the rosemary-lemon salt to taste. Store any leftover seasoning in an airtight container for later—it’s perfect for chicken, pork, or even your Thanksgiving turkey!
Enjoy!