Roasted Rosemary Butter Potatoes

Roasted Rosemary Butter Potatoes


  • 1 1/2 pounds fingerling potatoes, cut into 1/2” pieces
  • 3 tablespoons grass-fed butter, melted (may use ghee or coconut oil)
  • 1 tablespoon and 1 teaspoon fresh rosemary, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 2 medium lemons, juiced


  1. Preheat oven to 350 F and line a large baking sheet with unbleached parchment paper.
  2. In a large bowl, toss the potatoes, butter, 1 tablespoon of fresh rosemary, garlic powder, and sea salt together. Stir until each potato piece is evenly coated. Pour the mixture onto the lined baking sheet and spread out so that the potatoes are only one layer thick.
  3. Bake at 350 F for one hour, checking towards the end to make sure that the potatoes around the edge don’t burn.
  4. When they’re finished, remove from the oven, pour into your serving bowl, and toss with the fresh lemon juice and remaining 1 teaspoon of fresh rosemary. Serve and enjoy!