Greek Lemon Rosemary Potatoes

It’s rare when there’s no side dish served with the main course. It can be anything from vegetables, rice, pasta, bread and so on. When it comes to veggies, there’s a popular starchy one that is used often worldwide because it’s so versatile and can be prepared in many different ways. I’m talking about potatoes…
 
I’ve shared a wide variety of recipes with this starchy veggie including Potato Skins, Duck Fat Roasted Potatoes, French Fries, Potato Latkes, Tex-Mex Potatoes, Hash Brown, Mixed Mashed Potatoes, Hasselback, Creamy Bacon Potato Salad, Dum Aloo, Scalloped Potatoes, Twice Baked Potatoes, Cottage Fries, Patatas Bravas, etc., without including the ones that turn into a meal like Poutine with Bacon Gravy, Potato Gnocchi, Potato Pancakes, Cajun Poutine, or others that become an ingredient for a recipe… Lamb Keema, Hachis Parmentier, Vichyssoise, Shepherd’s Pie, Pierogi, Bouilli du Québec, Baeckeoffe, and many more…
 
Today’s featured recipe is a favorite of mine and it’s Greek Lemon Rosemary Potatoes! Since I can remember, I’ve always enjoyed Greek potatoes. The first time I made it, of course I had to enhance the dish by adding extra ingredients. I have to say that my version definitely has a boost of flavor!
 
First, I soak the potato wedges for 1 hour which makes them crispier after cooking. I also make a seasoned dressing that is poured over them before being transfer to the oven. I also add some fresh rosemary which gives an amazing taste to the dish. Can you use dried instead? Sure but cooking with fresh ingredients makes everything taste better. Here’s a link to grow your own herbs… Herb Garden • How to Start One
 
To achieve crispiness with a nice golden brown color, we have to remove the potatoes from the heat, flip them, return the dish back to the oven and repeat again later. This tedious task is done about 5 times but it’s so worth it! For the last 5 minutes when they’re under the broiler, you can let them bake longer but keep an eye on them as they burn easily at this point.
 
These Greek Lemon Rosemary Potatoes are so flavorful! I like to pair them with my Greek Ouzo Pork Kebabs but they’re also a great accompaniment for other proteins like Rotisserie Chicken, Steaks, Lamb, and others.
 
Crispy on the outside and tender and moist on the inside, these Greek Lemon Rosemary Potatoes are sure to please everyone. It’s an easy recipe to have in your folder and I guarantee you they’ll be a “hit” every time you serve them…
Bon Appétit!
 
Check out these other tasty side dish recipes…
– Saffron Rice Stuffing
– Creamed Peas
– Asparagus with Maltaise Sauce
– Carrot & Rutabaga Mash
– Vegetable Tian
– Cauliflower & Celery Root Purée
and for even more side dish recipes, click on this link… Recipe Category • Vegetables & Sides
 

 
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Greek Lemon Rosemary Potatoes

Crispy & flavorful on the outside and moist & tender on the inside, these Greek Lemon Rosemary Potatoes are fabulous!

5 from 2 votes

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Servings 8

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Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Passive time 1 hour hr

Ingredients

  

1x2x3x

• 4 lbs. russet potatoes, peeled and wedged
• 1 cup low-sodium chicken broth
• 1/3 cup olive oil tips & tricks
• 1/4 cup freshly squeezed lemon juice tips & tricks
• 1 tsp. garlic powder
• 1 tbsp. fresh rosemary, finely chopped tips & tricks
• 1 tsp. ground Himalayan sea salt, or to taste and divided
• 1 tsp. freshly ground black pepper, or to taste and divided (I always use mixed peppercorns)
• 1 tbsp. fresh parsley, chopped tips & tricks
• few lemon wedges, for serving

Directions

 

• Add the potato wedges to a large bowl filled with very cold water and let them soak for 1 hour.
• Meanwhile, in a small bowl, add chicken broth, olive oil, lemon juice, and garlic powder. Whisk the ingredients until very well blended and set aside for now.
• Preheat oven to 375ºF/190ºC and grease a baking dish; set aside.
• An hour later, drain and place the potatoes in a single layer on a cutting board lined with a clean dish towel. Put another clean dish towel on top and dry them.
• Transfer them to a large bowl and pour the seasoned dressing on top. Toss them very well to coat and transfer the wedges to the prepared baking dish.
• Arrange them in a single layer before seasoning generously with ground sea salt and freshly ground black pepper.
• Transfer to the preheated oven and cook for 1:00 hour.
• About 40 minutes later, remove from the heat and flip the wedges. Sprinkle on chopped rosemary, add a little bit more ground sea salt and freshly ground black pepper.
• Return back to the oven for the remaining 20 minutes.
• Remove from the heat and flip them again.
• Turn the temperature to broil and return the dish back to the oven; set the timer for 10 minutes.
• When time is up, remove the potatoes from the heat and flip them once again.
• Place the dish back under the broiler for another 5 minutes before taking the potato wedges out from the heat, flip them for the last time and return them back under the broiler for the final 5 minutes.
• Transfer them to a serving dish, sprinkle on some chopped parsley and garnish with lemon wedges.

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