Monday, May 30, 2022

Rosemary Potatoes #recipe by Maya Corrigan Memorial Day

Today is Memorial Day, when we remember and honor those who died in service to their country. To mark the holiday, my recipe contains rosemary, an herb associated with death and memory. Australians wear a sprig of rosemary on Anzac Day to honor their dead from World War I. 

The herb comes up in Shakespeare. It's placed on Juliet's body, and Ophelia mentions it shortly before her death in Hamlet: "There's rosemary, that's for remembrance." Agatha Christie echoes those words in Remembered Death (AKA Sparkling Cyanide). The plot revolves around the poisoning of a woman named Rosemary. The herb appears on the cover of my paperback of this mystery, one of my favorites.

Ingredients for Rosemary Lemon Potatoes
Serves 3-4

1 pound thin-skinned potatoes (red or Yukon Gold)
1 Tbsp chopped fresh rosemary or 1 tsp dried rosemary
1 small or 1/2 large lemon
1 tbsp olive oil
1/2 tsp kosher salt, less if you are on a low-salt diet
Freshly ground pepper

Preheat the oven to 425 degrees.

Scrub and cut the potatoes into small pieces (a medium potato into 6-8 pieces, smaller ones into 4 pieces).  

Cut the lemon into thin crosswise slices approximately 1/4 inch thick. Note: I cut the lemon too thinly, more like 1/8 inch thick, made the edges char. Next time I'll make the slices thicker.

If using fresh rosemary, chop it fine.

Mix the potatoes, olive oil, salt, and black pepper grinds in a bowl.

Spread out the potatoes in a pan lined with foil or parchment paper. Add lemon slices and sprinkle with fresh or dried rosemary.  

Put the potatoes in the oven and turn them after 20 minutes. Continue to roast them for 10-20 more  minutes until the potatoes have browned to your liking. Roasting time will vary depending on the size of the potato chunks. 

Remove the potatoes from the oven. If you're a rosemary fan, sprinkle with 1 teaspoon fresh or 1/3 teaspoon dried rosemary before serving. 

Serve the potatoes. Garnish with lemon if desired. The potatoes go well as a side dish with meat, fish, or eggs.

Recipe adapted from A Couple Cooks.

What's your favorite way to eat potatoes--roasted, mashed, fried, or?


Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.

Visit my website for easy recipes, mystery history and trivia, and a free culinary mystery story.



  1. Yummy roasted potatoes. Always a treat.

    1. Roasted potatoes are my favorite. Thanks for your comment, Libby.

  2. Don't think there is a way to fix them that I don't love. We had hubby's scallop potatoes last night and ohhhh were they good!
    2clowns at arkansas dot net

    1. Thanks for your comment, Kay. When I was growing up, my mother used to serve scallop potatoes as a change from mashed, but I've never tried making them myself. I should try it for a special occasion. For everyday meals, I like roasted potatoes because they're so easy.

  3. Potatoes in any form are unbeatable in my book! Roasted are a favorite, but baked, boiled, mashed, au gratin, escalloped, pancakes...fried is probably at the bottom of my list, but I'd still be happy with them. Irish nachos are a go to quick answer for snacks, dinner, whatever... microwave the potatoes until about 80% done, slice them to desired thickness, put on a microwavable plate, salt and pepper them, cover them with cheese of your choice, add a few sliced peppers, again your choice, heat for 1.5 minutes or until cheese is melted, top with salsa, guacamole, sour cream as desired. YUM!