Lemon-Rosemary Roasted Greek Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 50 min Serves 4 Mediterranean cuisine 300 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Lemon-Rosemary Roasted Greek Potatoes take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Rosemary Roasted Greek Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep russet potatoes from drying out.

Can I substitute ingredients in Lemon-Rosemary Roasted Greek Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Rosemary Roasted Greek Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Rosemary Roasted Greek Potatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes