Greek-Style Lemon Rosemary Potato Wedges
There comes a time when we all need a little comfort from food. For me, that comfort food comes in the form of these utterly to die for Greek-style lemon rosemary potato wedges. Slow roasted in olive oil until butter soft with fresh lemons, rosemary and a light sprinkle of salt, these potato wedges go deep. Very Deep! As for comfort food, these potato wedges are about as “healthy” comfort food as you can get.
Lemon Rosemary Potatoes
I use organic russet potatoes to make these delicious lemon rosemary potato wedges. There is just something satisfying about russet potatoes. They just leave me feeling satiated for hours. I know there are a lot of people out there who frown on white potatoes, but I think they have been given a bum rap. A quick search online shows a medium size russet potato has less than 200 calories, no fat and zero cholesterol. They are a good source of potassium and protein. Also, if you buy organic and eat the skin, they are an amazing source of fiber. Just a note on this: Please try to buy organic potatoes. There is an abundance of genetically modified potatoes out there, and as ground soil growers, they are typically grown with pesticides.
Lemon Rosemary Potato Wedges
Easy Greek-style lemon rosemary potato wedges that are about as soothing to the soul as comfort food can get.
- 2 lbs russet potatoes
- 1/4 cup extra virgin olive oil
- 2 sprigs fresh rosemary finely chopped
- 1/4 cup fresh lemon juice
- 1/4 cup low sodium chicken stock can substitute vegetable stock
- salt and fresh ground pepper to taste
- fresh lemon slices and rosemary sprigs optional, for garnish
Preheat oven to 325° F
Clean the potatoes to your liking. You can either scrub and dry or peel, rinse and dry. Slice the potatoes in half lengthwise and then slice each half into 2 or 3 slices depending on the size of the potato and your desired wedge size
Place the potatoes in a large bowl with 2 tbsp of the olive oil, rosemary, salt and pepper and toss to coat the potatoes.
Spread the sliced potatoes in a single layer across a 9 x 13 glass baking dish. Add in the remaining ingredients into the baking dish. Bake the potatoes they are tender in the center and slightly crisp on the edges, tossing every 30 minutes. For a more softer center toss and bake an additional 30 minutes
Garnish with fresh lemon slices and serve immediately.
Greek Style Potato Wedges
If done correctly, Greek style potatoes are created by slow roasting in a lemon rich broth until soft and fork tender. The addition of the herb rosemary just adds another dimension to the flavor and if you really want to amp it up, throw in some minced garlic. The important aspect is that you infuse the potatoes with as much flavor as possible and this is best accomplished by slow roasting. Another thing important for you to note here is that these are not “crispy” potatoes. They can develop a nice skin, but the insides should resemble mashed potatoes with a velvety, tangy, juicy interior. Are you getting the picture here? It is pretty hard to rival these potatoes when you are looking for comfort food.
“Pray for peace and grace and spiritual food, For wisdom and guidance, for all these are good, but don’t forget the potatoes.”
John Tyler Pettee, ‘Prayer and Potatoes’