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www.recipecritique.com Lemon Rosemary Potato Wedges

Lemon Rosemary Potato Wedges

Easy Greek-style lemon rosemary potato wedges that are about as soothing to the soul as comfort food can get.

Course Side Dish
Cuisine American
Keyword easy lemon potato recipe, lemon potato wedges, easy lemon rosemary potatoes, lemon potatoes with rosemary, lemon rosemary potatoes, greek-style lemon rosemary potatoes, lemon potatoes with rosemary, easy lemon potatoes, easy roasted lemon potatoes
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Servings 6 people
Calories 201 kcal
Author Recipe Critique

Ingredients

  • 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

Instructions

  1. Preheat oven to 325° F

  2. 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

  3. Place the potatoes in a large bowl with 2 tbsp of the olive oil, rosemary, salt and pepper and toss to coat the potatoes.

  4. 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

  5. Garnish with fresh lemon slices and serve immediately.

    www.recipecritique.com lemon rosemary potato wedges
Nutrition Facts
Lemon Rosemary Potato Wedges
Amount Per Serving
Calories 201 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 11mg0%
Potassium 639mg18%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin C 8.6mg10%
Calcium 20mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.