Crispy Greek Lemon Potatoes With Feta and Rosemary
By Felix Grant
Servings
4
Level
Easy
Choose 2 pounds of Russet or large Yukon Gold potatoes for this Greek lemon potato recipe. Russet and Yukon Gold varieties are starchy enough to brown and cook potato wedges fully in the oven. Toss baked potato wedges with a lemon and oil mixture that includes lemon juice, lemon zest, and garlic powder. Serve feta cheese and rosemary on the side (I don't peel the potatoes).
Cut each potato lengthwise in half, then cut each half into three or four wedges, or more or fewer depending on the size of the potato. The flat end of each wedge should be about 1 inch across. Soak the wedges in cold water for 20 minutes. I like to make uniform potato wedges because wedges of varying sizes won't cook evenly. Roasting the potatoes with the skin on will give them a better texture and help them hold their shape.
Lemon juice is added toward the end of cooking the first batch of roast potatoes. Other than stirring the glaze and turning the potatoes during cooking, I spoon the glaze into the roasting dish in the last 15 to 20 minutes of cooking the first batch. This helps the glaze cook the cut surfaces of the potatoes. Adding any acidic ingredient near the end of cooking helps cook the potato interiors.
Transfer potatoes to a white ceramic dish for serving if desired. Top potatoes with crumbled feta. I prefer to use fresh feta crumbles because the crumbled feta I buy often lacks flavor. Add fresh rosemary after baking to flavor the dish and serve immediately for warm potato skins and softened feta.
Reasons to make this
- Russets or other large Yukon Gold potatoes have sufficient starch content to allow thick-cut slices to brown along the edges.
- Fresh lemon juice and zest are used in the glaze for flavor. Bottled lemon juice doesn't have much flavor.
- The olive oil is used both to coat the potato wedges and in the lemon glaze.
- Garlic powder is suitable for use at 425°F (220°C). Chopped fresh garlic can burn in a pan.
- Rosemary stays green and has a pine flavor when used as a garnish just after roasting, right before serving roasted foods.
Ingredients
- •2 lb high-starch potatoes (900g, such as Russets or large Yukon Golds, scrubbed and skins left on)
- •¼ cup extra virgin olive oil (60ml, divided)
- •1 ½ tsp coarse kosher salt (9g)
- •½ tsp freshly ground black pepper (1g)
- •3 tbsp freshly squeezed lemon juice (45ml)
- •1 tbsp freshly grated lemon zest (6g)
- •1 tsp garlic powder (3g)
- •½ cup white feta cheese (75g, crumbled)
- •1 tbsp fresh green rosemary needles (3g, finely chopped)
Instructions
- 1
Scrub the potatoes, then slice each one in half lengthwise. Cut each half into 3 or 4 even wedges, about 1 inch (2.5 cm) thick at the widest point. Soak the wedges in cold water for 20 minutes, then drain and dry them meticulously with clean paper towels.
- 2
Preheat the oven to 425°F (220°C) with a large baking sheet inside. Toss the dried wedges with 2 tbsp (30ml) olive oil, the kosher salt, and black pepper in a large dry bowl. Arrange them in a single layer on the hot sheet with a flat cut side against the metal. Roast undisturbed for 25-30 minutes, until the bottoms are deeply golden-brown and blistered.
- 3
Whisk the lemon juice, lemon zest, garlic powder, and remaining 2 tbsp (30ml) olive oil in a small bowl. Set the glaze aside at room temperature while the potatoes roast.
- 4
Remove the pan from the oven and flip each wedge with a thin metal spatula. Drizzle the lemon-oil glaze evenly over the potatoes, then return the pan to the oven for another 15-20 minutes.
- 5
Transfer the roasted potatoes to a rustic white ceramic baking dish. Top with the crumbled feta and scatter the chopped rosemary over them. Serve immediately.
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