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Vegan Crispy Lemon Rosemary Butter Melting Potatoes

These Vegan Crispy Lemon Rosemary Butter Melting Potatoes are soft and tender inside with a crispy edge on the outside and make a delicious side dish for a weeknight or a holiday meal!
Course Side Dish
Cuisine American
Keyword vegan side dish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 277kcal
Author LarishaBernard


  • 2 lbs yukon gold potatoes, peeled (optional) and sliced 1 in thick
  • 3 tbsp vegan butter, melted
  • 1 tbsp olive oil
  • 1/2 tbsp fresh rosemary, chopped (+ more fresh sprigs to top)
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup low-sodium vegetable stock
  • 3 tbsp lemon juice + zest of lemon
  • 4 cloves garlic, sliced


  • Place oven rack in upper 1/3 of oven. Preheat oven to 500 degrees F.
  • In a large bowl, add sliced potatoes, melted butter, oil, chopped rosemary, salt and pepper. Toss to coat all the potatoes well.
  • In a 9x13 metal baking pan, arrange the potatoes in a single layer. Roast, turning once, until browned, about 30 minutes.
    *DO NOT USE A GLASS DISH! It may shatter.
  • Remove dish from oven. Carefully add broth, lemon juice and zest, garlic and 2-3 rosemary sprigs to the pan evenly. Continue roasting until most of the liquid is absorbed and the potatoes are very tender, about 10 to 12 minutes.
  • Discard sprigs. Top with additional rosemary as a garnish, if desired.


Serving: 0.25dish | Calories: 277kcal | Carbohydrates: 42g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 695mg | Potassium: 986mg | Fiber: 5g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 50mg | Calcium: 36mg | Iron: 2mg