Lemon-Rosemary Roasted Greek Potatoes

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Golden roasted potatoes infused with fresh rosemary, garlic, and bright lemon, crisp on the outside and tender inside. This Greek recipe (vegetarian), ready in about 60 minutes, pairs russet potatoes, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, peeled and cut into 1 1/2-inch wedges russet potatoes
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 tbsp, chopped fresh rosemary
• 4, crushed garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Place 2 lbs peeled russet potatoes cut into 1 1/2-inch wedges in a large mixing bowl.
2. Step 2: Drizzle 1/4 cup olive oil and 3 tbsp fresh lemon juice over the potatoes. Add 2 tbsp chopped fresh rosemary, 4 crushed garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper.
3. Step 3: Toss potatoes thoroughly to coat evenly with oil, lemon juice, herbs, and seasoning.
4. Step 4: Spread potatoes in a single layer on a large rimmed baking sheet.
5. Step 5: Roast in the preheated oven for 45-50 minutes, turning every 15 minutes, until edges are golden brown and potatoes are tender inside.
6. Step 6: Remove from oven and let rest 5 minutes before serving warm as a side dish.