Greek Lemon Potatoes with Rosemary
Crispy Greek Lemon Potatoes roasted with garlic, rosemary, and lemon. Twice-baked for extra flavor and the perfect Mediterranean side dish.
Servings 6 serves
Calories 431kcal
Equipment
- Oven
Ingredients
- 4.4 lbs white potatoes approx. 2 kg
- 2.5 cups vegetable broth low sodium; approx. 591 ml
- ½ cup olive oil extra virgin; approx. 108g
- ½ cup lemon juice fresh; juice of about 3–4 lemons; approx. 120g
- 8 cloves garlic minced
- 2 sprigs rosemary fresh; or sub 2 tbsp dried
- 1 teaspoon salt
- olive oil spray for crisping
- 1 sprig rosemary for garnish; optional
- lemon slices for garnish; optional
Instructions
- Preheat oven to 390°F (200°C). If using a convection oven, preheat to 355°F (180°C fan).
- Slice each potato in half lengthwise, then cut each half into 3–4 wedges, about ¾ inch (2 cm) thick at the base.
- In a large roasting pan, combine the potato wedges, vegetable broth, olive oil, lemon juice, minced garlic, rosemary sprigs, and salt. Toss to coat well.
- Place the pan in the oven and roast for 20 minutes. Flip the wedges, then roast for another 25–30 minutes, or until most of the liquid has evaporated and the potatoes are fork-tender.
- Transfer the potatoes to a clean baking sheet. Lightly spray with olive oil and return to the oven. Roast for 20 minutes, then flip and roast for another 20 minutes, or until golden and crispy.
- Serve hot, garnished with fresh rosemary and lemon slices if desired.
Video
Nutrition
Calories: 431kcal | Carbohydrates: 62g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 800mg | Potassium: 1438mg | Fiber: 7g | Sugar: 4g | Vitamin A: 218IU | Vitamin C: 75mg | Calcium: 49mg | Iron: 3mg