Hey foodie friends! Today we’re making crispy-on-the-outside, fluffy-on-the-inside Rosemary and Garlic Potatoes—an easy, gluten-free side dish that’s packed with flavour. Made with pantry staples and fresh herbs, these roast potatoes are perfect with your favourite mains or served as a show-stopping appetiser with creamy skordalia. Let’s get roasting!
These Potatoes pair perfectly with my Greek Lamb Roast
Or as a Vegetarian meal, pair with my Greek salad
Grab the recipe below 👇🏼👇🏼👇🏼
#bakedpotatoes #greekrecipes #glutenfreerecipes #sidedish #appetizer
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Rosemary & Garlic Potatoes
Serves 6 as a side dish
Prep 10 minutes
Cook 1 hour +
INGREDIENTS
1 kg potatoes, washed and cut into wedges (optional to peel)
⅓ cup extra-virgin olive oil (extra may be needed)
2 teaspoons dried oregano
3 large garlic cloves, minced
2 tablespoons fresh rosemary leaves, finely chopped
Sea salt and freshly ground black pepper, to taste
½ lemon
INSTRUCTIONS
1. Make the rosemary and garlic oil: In a large bowl, add the extra-virgin olive oil, minced garlic, oregano, rosemary, salt, and pepper. Whisk together until well combined and forms a fragrant oil (add extra olive oil if mixture is too thick)
2. Prepare the potatoes: Wash the potatoes and thoroughly dry, then cut into wedges (you can peel them if you prefer). Spread them out onto a baking tray lined with baking paper.
3. Season and coat: Pour the rosemary and garlic oil mixture over the potatoes. Toss to coat evenly, then spread the wedges out in a single layer on the tray.
4. Roast the potatoes: Place the tray into a preheated oven at 190°C and roast for 60 to 70 minutes, or until the potatoes are golden and crispy on the outside.
5. Finish the potatoes: Once baked, squeeze over a little lemon juice.
6. Optional to serve with Greek Tzatziki dip: Spread a generous layer of Greek Tzatziki onto an entrée-sized plate using the back of a spoon. Pile the hot rosemary and garlic potatoes over the top. Serve immediately. The potatoes are perfect for scooping through the creamy dip—just grab one with a fork and drag it through for the ultimate bite.
Note: These wedges also make a great alternative to crackers when entertaining. Serve alongside any dip you like, but Tzatziki is highly recommended for a Greek twist.
Let’s make my mom’s rosemary and garlic potatoes, which are a quick and easy dish to make during a week night. And there’s nothing quite like crispy salty potatoes with a pillowy inside. To begin, in a bowl, combine extra virgin olive oil, garlic, oregano, rosemary, salt, and pepper. Combine that well to create the rosemary and garlic oil. Next, wash and dry the potatoes thoroughly. Then, cut them into wedges. And if you prefer, you can peel them. Then spread them out on a baking tray lined with baking paper and pour over the rosemary and garlic oil. Toss to evenly coat all the potatoes. And optional to add a little extra cracked pepper over the top. Once baked, they’re so aromatic and so delicious, golden and crispy. These baked potatoes might be the ultimate side dish. But serve them also on a platter with a bowl of sadiki and suddenly they become a showstoppping entree or crowd-pleasing appetizer. So then it won’t surprise you to see that we love to spread sadiki over a plate. Top it with the crispy rosemary and garlic potatoes and then add a good drizzle of lemon juice and another little sprinkle of oregano over the top. The only thing left to do is devour them. These rosemary and garlic potatoes can be served on their own just like this or serve it with my Greek lamb or Greek salad.
1 Comment
❤❤ looks soo good!!