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