These crispy lemon roasted potatoes are bursting with flavor thanks to the Sunkist® lemon marinade. These perfectly crispy roasted potatoes soft and tender on the inside and golden and crispy on the outside.
2 lb baby golden potatoes (or any variety), diced into quarters or halves depending on the size
¼ cups fresh squeezed Sunkist® lemon juice (about 2 Sunkist® lemons)
2 tablespoon olive oil
½ teaspoon garlic powder or 1 teaspoon grated fresh garlic
1 teaspoon mustard
3–4 sprigs fresh rosemary
Flaky sea salt
Preheat the oven to 425°F. Use the convection setting if you have it. Line a baking sheet with parchment paper.
In a large pot, bring 2 quarts of water to a boil. Add 1 teaspoon baking soda and the potatoes; immediately set the timer for 5 minutes. The water will stop boiling at first but that’s okay. Check the potatoes after 5 minutes. You want the potatoes to be tender enough to poke with a fork. Strain the potatoes and pat dry with a towel.
While the potatoes boil, make the lemon dressing. Whisk together the 1/4 cup lemon juice, olive oil, mustard, and garlic. Set aside.
Once the potatoes are done cooking, place the potatoes back in the pot and gently toss with the lemon dressing so the potatoes are covered in the mixture.
Place the potatoes onto the lined baking sheet in a single layer, making sure they’re not touching. This is important if you want crispy potatoes.
Place in the oven and roast for 30-35 minutes. If you want extra crispy potatoes, flip them after 15 minutes. The potatoes are done when the edges are golden and crispy.
Remove from the oven. Generously sprinkle with flaky sea salt and a squeeze of fresh lemon. Serve immediately.