GREEK LEMON ROSEMARY POTATOES

Submitted by clubfoody

"Crispy & flavorful on the outside and moist & tender on the inside, these potatoes are fabulous! VIDEO https://youtu.be/XmjKOWF1otE"

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 8

ingredients

• 4 lbs russet potatoes, peeled and wedged
• 1 cup low sodium chicken broth
• 1⁄3 cup olive oil
• 1⁄4 cup lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon rosemary, finely chopped
• 1 teaspoon sea salt, ground (or to taste and divided)
• 1 teaspoon black pepper (or to taste and divided)
• 1 tablespoon parsley, chopped
• 8 lemon wedges, for serving

directions

1. Add the potato wedges to a large bowl filled with very cold water and let them soak for 1 hour.
2. Meanwhile, in a small bowl, add chicken broth, olive oil, lemon juice, and garlic powder. Whisk the ingredients until very well blended and set aside for now.
3. Preheat oven to 375ºF/190ºC and grease a baking dish; set aside.
4. An hour later, drain and place the potatoes in a single layer on a cutting board lined with a clean dish towel. Put another clean dish towel on top and dry them.
5. Transfer them to a large bowl and pour the seasoned dressing on top. Toss them very well to coat and transfer the wedges to the prepared baking dish.
6. Arrange them in a single layer before seasoning generously with ground sea salt and freshly ground black pepper.
7. Transfer to the preheated oven and cook for 1:00 hour.
8. About 40 minutes later, remove from the heat and flip the wedges. Sprinkle on chopped rosemary, add a little bit more ground sea salt and freshly ground black pepper.
9. Return back to the oven for the remaining 20 minutes.
10. Remove from the heat and flip them again.
11. Turn the temperature to broil and return the dish back to the oven; set the timer for 10 minutes.
12. When time is up, remove the potatoes from the heat and flip them once again.
13. Place the dish back under the broiler for another 5 minutes before taking the potato wedges out from the heat, flip them for the last time and return them back under the broiler for the final 5 minutes.
14. Transfer them to a serving dish, sprinkle on some chopped parsley and garnish with lemon wedges.