Ina Garten’s Tuscan Roasted Potatoes

By Angelika Hanna

This recipe is inspired by Ina Garten’s Tuscan Roasted Potatoes & Lemon. It is a perfect savory side dish that goes well with any meaty main dish. Ina does not add any onions to her Tuscan potatoes. However, I find that onions and potatoes make such a delicious match. I never had roasted lemon in my potatoes before. So, it was a nice surprise to taste the caramelized lemon with those roasted potatoes. The rosemary rounds up all the flavors into a magnificent side dish.


Prep Time: 5 min

Cook Time: 55 min

Total Time: 1 hr

Yield: 6 servings

Cuisine: Italian/North American

Author: Angelika Hanna / Zest4Food


  • 2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
  • 8 large garlic cloves, smashed and peeled
  • 4 Shallot onions, peeled and cut in large chunks
  • 2 large or 4 small branches fresh rosemary
  • 1/2 large lemon, sliced
  • 3 tbsp extra virgin cold-pressed olive oil
  • Kosher salt + Course sea salt to sprinkle
  • Freshly ground black pepper


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Place the potatoes on a sheet pan.
  3. Add the garlic, rosemary, lemon, Shallot onions, olive oil, 2 tsp kosher salt, 1 tsp pepper.
  4. Toss until all the ingredients are coated with oil.
  5. Spread out in one layer.
  6. Roast for 50-60 min, turning the potatoes with a metal spatula every 20 min, until the potatoes are browned and crisp on the outside and tender inside. The garlic should be browned and sweet, and the lemon slices caramelized.
  7. Discard the rosemary branches.
  8. Sprinkle with sea salt.


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