Preheat oven to 400 and line a baking sheet with parchment paper.
Wash and scrub the potatoes well.
Cut the potatoes into cubes Transfer the potatoes to the baking sheet and set aside.
Over medium-low heat melt together the butter, olive oil, lemon juice, rosemary, sea salt, and pepper.
Pour over cubed potatoes and mix very well.
Bake for 10 minutes, give them a good stir, and bake for another 10-15 minutes, stirring every so often to ensure they aren’t burning.
Cooking time can vary depending on the size of your potato cubes and the temperature of your oven. Check the largest one after 20 minutes to see if it is cooked to your liking.
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Notes
What do you serve with these crispy rosemary potatoes? They are delicious with chicken, roast beef, or steak and super perfect for holiday meals like Thanksgiving or Christmas alongside your Brussels sprouts and green beans.
Add a few chopped cloves of garlic to the butter mixture to level up this recipe to garlic and rosemary roast potatoes.
Sprinkle with fresh parsley and parmesan cheese.
Substitute russet potato, red potatoes, or sweet potatoes instead of the yukon golds. You could also fill your sheet pans with a mixture of all four kinds of potatoes.