Rustic Roasted Potatoes with Garlic, Rosemary & Lemon

Home » COOK » Recipes » Recipes By Course » Side Dishes » Rustic Roasted Potatoes with Garlic, Rosemary & Lemon

These Rustic Roasted Potatoes are full of rosemary, garlic, and lemon flavor and taste oh so good! Potatoes are such a humble ingredient, but this recipe takes them to the next level when they are roasted along with not only the herbs and aromatics but also with red onions and cherry tomatoes. This roast potato recipe is the perfect side dish for roasted meats like our Rosemary Lemon Chicken!

A bowl of roasted potatoes with cherry tomatoes and red onion. Seasoned and garnished with lemon slices and rosemary. Similar photos of the recipe/dish from various angles are used throughout and with different text overlay unless otherwise described.

Affiliate Disclosure
I have included affiliate links to useful products and services related to the topic of this post.
If you purchase via the links I may earn a commission.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy

Rustic Roasted Potatoes

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.

Potatoes are a simple and easy to make side dish that really works with any main course. Then again, they are also great on their own!

What really makes the flavor in these rustic roasted potatoes pop is the wonderful aromatics (lemon, garlic, and rosemary) used in the recipe and the additional veggies – cherry tomatoes and red onions.

This potato side dish will go well with roasted meats, but especially with our Rosemary Lemon Chicken – they are made for each other!

This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.

A bowl of cut potatoes, red onions and cherry tomatoes, ready to be seasoned for roasting
The Purple Pumpkin BlogLet’s stay in touch! Join The Pumpkin Patch and get notified when I share more delicious recipes!

More Side Dish Recipes

Looking for more side dish inspo? Check these recipes out next:

Roasted Potatoes with Lemon & Rosemary

How Do I Make Rustic Roasted Potatoes?

Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).

Easy Roasted Rustic Potatoes

Rustic Roasted Potatoes

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This recipe sees potatoes, onions, and cherry tomatoes roasted with garlic, lemon, and rosemary for a tasty side dish.

Ingredients

  • 1 medium red onion, cut into wedges
  • 1 lb / 500g small red potatoes, halved
  • 1 cup cherry or grape tomatoes
  • 1 Tbsp fresh rosemary leaves, finely chopped
  • ½ tsp garlic powder
  • Sea salt and black pepper, to taste
  • 2 Tbsp extra virgin olive oil
  • ½ medium lemon, sliced into half-rounds
  • 6 large garlic cloves, unpeeled
  • Lemon wedges, for garnish

Instructions

  1. Preheat oven to 200C/400F/Gas 6 and line a large rimmed baking sheet with parchment paper. Set aside.
  2. Add red onion, potatoes, tomatoes, rosemary leaves, and garlic powder to a large bowl. Season with salt and black pepper, to taste.
  3. Seasoned Tomatoes, Potatoes, and Red Onion
  4. Drizzle with olive oil and toss to combine.
  5. Spread the seasoned vegetables onto the prepared baking sheet in a single layer without overcrowding. Scatter the lemon slices and whole garlic cloves in amongst the vegetables.
  6. Place sheet pan in the preheated oven and roast for 25-30 minutes, turning the vegetables after 15 minutes. Once the vegetables are fork-tender and nicely browned, remove from oven.
  7. Remove the lemon slices with tongs, squeezing the excess juice out in the process. Squeeze the roasted garlic onto the warm baking sheet (or reserve for another use such as stirring into soups or dips). Give the vegetables a good stir to coat in the pan juices before transferring to a serving bowl. Garnish with fresh lemon wedges and serve immediately with your choice of entrees. Enjoy!
  8. Bowl of rustic roasted potatoes
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 15mgCarbohydrates: 30gFiber: 3gSugar: 4gProtein: 4g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

Did you make this recipe? Share it!

Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes!

Make It A Meal!

You’ve made the side dish, but what about the rest of the courses?

Here are additional recipes to make a full meal!

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!