greek lemon rosemary potatoes

How To Make greek lemon rosemary potatoes

• Step 1
  Add the potato wedges to a large bowl filled with very cold water and let them soak for 1 hour.
• Step 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.
• Step 3
  Preheat oven to 375ºF/190ºC and grease a baking dish; set aside.
• Step 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.
• Step 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.
• Step 6
  Arrange them in a single layer before seasoning generously with ground sea salt and freshly ground black pepper.
• Step 7
  Transfer to the preheated oven and cook for 1:00 hour.
• Step 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.
• Step 9
  Return back to the oven for the remaining 20 minutes.
• Step 10
  Remove from the heat and flip them again.
• Step 11
  Turn the temperature to broil and return the dish back to the oven; set the timer for 10 minutes.
• Step 12
  When time is up, remove the potatoes from the heat and flip them once again.
• Step 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.
• Step 14
  Transfer them to a serving dish, sprinkle on some chopped parsley and garnish with lemon wedges.
• Step 15
  To view this recipe on YouTube, click on this link >>>> https://youtu.be/XmjKOWF1otE
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