Lemon-Rosemary Roasted Greek Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden roasted potatoes infused with fresh rosemary, garlic, and bright lemon, crisp on the outside and tender inside. This mediterranean-inspired greek (vegetarian) ready in about 60 minutes pairs olive oil, fresh lemon juice, chopped fresh rosemary 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 50 min Serves 4 Mediterranean cuisine 300 cal/serving
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Ingredients

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 olive oil 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.

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