Real Recipes From Real Home Cooks ®

greek lemon rosemary potatoes

a recipe by
Francine Lizotte
Surrey South, BC

Crispy & flavorful on the outside and moist & tender on the inside, these potatoes are fabulous!

serves 8 servings
prep time 10 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For greek lemon rosemary potatoes

  • 4 lb
    russet potatoes, peeled and wedged
  • 1 c
    low-sodium chicken broth
  • 1/3 c
    olive oil
  • 1/4 c
    freshly squeezed lemon juice
  • 1 tsp
    garlic powder
  • 1 Tbsp
    fresh rosemary, finely chopped
  • 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
  • 8
    lemon wedges, for serving

How To Make greek lemon rosemary potatoes

  • 1
    Add the potato wedges to a large bowl filled with very cold water and let them soak for 1 hour.
  • 2
    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.
  • 3
    Preheat oven to 375ºF/190ºC and grease a baking dish; set aside.
  • 4
    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.
  • 5
    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.
  • 6
    Arrange them in a single layer before seasoning generously with ground sea salt and freshly ground black pepper.
  • 7
    Transfer to the preheated oven and cook for 1:00 hour.
  • 8
    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.
  • 9
    Return back to the oven for the remaining 20 minutes.
  • 10
    Remove from the heat and flip them again.
  • 11
    Turn the temperature to broil and return the dish back to the oven; set the timer for 10 minutes.
  • 12
    When time is up, remove the potatoes from the heat and flip them once again.
  • 13
    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.
  • 14
    Transfer them to a serving dish, sprinkle on some chopped parsley and garnish with lemon wedges.
  • 15
    To view this recipe on YouTube, click on this link >>>>