Recipes > Lemon Roasted Potatoes
These lemon roasted potatoes are tossed with fresh rosemary and a flavorful lemon-garlic dressing. They are crispy and golden on the outside and soft and moist on the inside.
Dawn Thomas
- Serves: 8 to 10
- Active Time: 30 mins
- Total Time: 1 hr
- Views: 90,454
- Success Rating: 97% (?)
Steps
Step 1: Making the Dressing
- 8 garlic cloves
- 1/2 cup grainy mustard
- 6 tbsp honey
- 1/2 cup Dijon mustard
- 1 tbsp Greek seasoning (available at most supermarkets)
- 1 tbsp lemon pepper
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp lemon zest
- 1/2 cup lemon juice
- 2 1/2 cups vegetable oil
Method
Note: The recipe for this dressing makes enough for both the Greek Chicken and the Lemon Potatoes. If you are only making one, you will need to halve the recipe.
First, purée the garlic in a food processor. Add the grainy mustard, honey, Dijon, Greek seasoning, lemon pepper, salt and pepper. Pulse a few times to blend. Add the lemon zest and fresh lemon juice. Keep the food processor running and slowly add the oil. Do not over mix. The consistency should be thick, but still pourable.
Step 2: Roasting the Potatoes
- 6 large Yukon gold potatoes
- 1/8 cup fresh rosemary
- 1/2 recipe Greek dressing
- 1/8 cup parsley (optional)
- freshly ground black pepper (optional)
Method
To start, preheat the oven to 400°F (200°C).
To prepare the potatoes, wash and cut them into wedges.
Next, finely chop the rosemary and add it to the potatoes, along with the dressing. Toss to coat.
Next, pour the potatoes onto a prepared baking tray and spread them out. Add some freshly cracked pepper, if desired, and place into the oven. Roast for at least 15 minutes or until the potatoes start to brown slightly. At this point, remove the potatoes from the oven and toss to redistribute the dressing. This will help them to caramelize and cook evenly. Return the potatoes to the oven and roast for another 15 to 25 minutes or until cooked through.
To finish the potatoes, garnish with finely-chopped parsley and freshly-ground black pepper, if desired.
Chef's Notes
- by Dawn Thomas
- •
- October 20, 2006
The dressing caramelizes in the oven creating a crispy and golden potato full of mouth watering flavour.
Any leftover dressing will keep for quite a few days in the refrigerator.
41 Comments
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I cannot find greek seasoning. What spices do I use? -
I don't think Rouxbe should be using pre-mixed seasonings unless they do a corner on prepping your own series of such. Carmen makes a good argument (see above). My guess is "Greek Seasoning" is probably a blend of salt, pepper, rosemary, thyme, dried onion & garlic with maybe some dried lemon peel. It reminds me of a processed-food recipe printed on the box ; Just add OUR BRAND this, with a touch of OUR BRAND that. It doesn't teach you about flavours. I hope we keep using just ingredients and not pre-fab stuff. Respectfully, -
Whenever I have time I make fresh. Check out the Ras el Hanout, which is a spice mix I love to make. It does involve a lot of spices but it's really nice. but when I do find myself short on time I sometimes don't mind using healthy, msg free, good quality spice mixes...and there are many of them. Just read the ingredients before buying. -
Cavendar's Brand Greek Seasoning is readily available at almost any supermarket. Look for it in the spice section. I like using fresh herbs and creating my own spice blends too, but, if you like Greek dishes, this is one store bought product that you will really appreciate having on hand. I was able to pick up some Greek Spice at a local Mediterranean Market- - but I honestly think it was the Cavendar's blend, only in bulk, then re-packaged.
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Loved this recipe! Great flavour and nice change to regular roast potatoes. I forgot to add the honey and lemon juice but they turned out great without them!!
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Another disadvantage of ingredients such as 'Greek Seasoning' is that these things tend to be very local. I have no idea what Greek seasoning is, or what the equivalent might be here in Europe (ironic since it's so much closer to Greece...).
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From what I can gather, Greek seasoning is basically a mixture of my most common dried spices/herbs: salt, pepper, oregano, parsley, cinnamon, nutmeg, onion & garlic powder. I've made a little tub of it and throw on potatoes, pasta salads, etc.
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I once had a rack of lamb with ras el hanout and tomato preserve on a tasting menu. It was the most memorable dish I've ever had. I can still remember the taste over a year later. The tomato preserve was excellent and I think had some of the spice mixture in it. I could definitely taste the cinnamon. I would not complain if you guys attempted to re-create it. ;p
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Sound delicious...I love lamb, tomatoes and to top it all of with Moroccan spices...yummy! I will see what I can do. In the mean time we have a recipe for Ras el Hanout http://www.rouxbe.com/recipes/53 By the way where was it you had this great meal?
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Hi Roughly how much is 6 large yukon potatoes in pound measurements.
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6 large Yukons is approximately 4 lbs of potatoes.
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If anyone could suggest what is in basic Greek Seasoning and its proportions I would very much appreciate it. Another thing that alas doesn't appear to be available here.
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Here is another thread that has a recipe for making your own Greek Seasoning. Hope this helps!
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That is just ideal, thank you very much! Lovely fast response, I suspect I shall be shortly subscribing - As soon as I have an actual kitchen regularly again!
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My family absolutely loved these potatoes. They were simple to make and delicious. Now I have to try this marinade on the Greek Chicken!
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I plan on making these potatoes this weekend. I have rosemary needeles in my spice rack would these work well as a replacement for fresh? Should they be toasted and ground perhaps to bring out more flavor? How do you think Herbs De Provence would work in this recipe as a substitute for the rosemary? -
You can use dried if you do not have fresh; however I would not toast them or grind them as rosemary, especially dried, can be too overpowering. Also the rosemary will be cooked and toasted in the oven as the potatoes bake. As for the Herbs de Provence this would work, it will just give the potatoes a more Provencal flavor rather than a Greek flavor. Cheers!
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I made these potatoes as the side dish to the Beef Tenderloin with Red Wine Sauce recipe, and though they couldn't outshine the beef they held their own. I made the beef and the potatoes for my husband's birthday and he was in food heaven. So was I, actually! Thank you so much for this wonderful recipe and the instructions to potato perfection! -
These are the best potatoes I have ever made! They were literally gone with-in two hours. I severed it with the Greek chicken which was also fantastic. I can't wait to make this dish again!
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It is not fair to call ras el hanout maroccans. I am Algerian origin and the rigth location for Ras el Hanout is that its origin is from Noth Africa as its belong to the Berber of North Africa. Thank you.
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Can I sub limes for lemons in almost any recipe? I have a lime tree.
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It often comes down to the recipe, but generally, limes cannot simply be substituted for lemons in a recipe. While they may seem or look similar, their individual flavors are quite noticeably different. Limes are more acidic and less sweet than lemon. They can also be more bitter. Lemons are generally more tart or sour in taste. The best way to become acquainted with their flavors is to taste both of them. See what you pick up from each of them. Given that you are lucky enough to have a lime tree in your backyard, you may find it's okay to substitute limes for lemons in more recipes than the average person would. That's the beauty of cooking, we can personalize it however we feel fit. Hope that helps. Cheers!
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Like others here, I was surprised to see Greek Seasoning as a recipe component when it is so easy to make from spices you probably already have on hand. Here is the "recipe" I used for my own "Greek Seasoning": 1 1/2 tsp dried oregano 1 tsp dried thyme 1/2 tsp dried basil 1/2 tsp dried marjoram 1/2 tsp onion powder (or flakes) 1/4 tsp garlic powder PS> They turned out amazing. Better than our local Greek Restaurant -
I guess I should add that I then took 1 TBSP of this mix and used it as specified in the recipe for Lemon Potatoes... leaving enough 'Greek Seasoning' to use in other dishes! (It added some spark to my Tzatziki as well)
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Rouxbe Staff
Thank you Leigh - Good suggestion! You are showing that there is no nee to buy pre-made mix if you can make one yourself. Cheers! -
These Greek spices are the real thing. Affordable online or pick them up from their Greek Resturant in Charleston South Carolina that has been there for decades! Www.ZeusFoods.com This is one of my favorite flavor profiles I have created on Rouxbe and the only thing I changed was I used Kalamata olive oil since I boiled instead of roasted the potatoes. I used the salted Greek blend with oregano, pepper, salt, paprika, basil, shordo daphonophilo, thinan, mental, amtho, & "6 other old towne spices". I see why Rouxbe did the unusual thing of "PreMixed Seasonings" as this was astounding and I have never heard or seen half of these ingredients. All that mustard scared me and I did lighten the amounts. Fortunately I had the perfect blend sitting in my cabinet from my last visit to Charleston and I RARELY buy anything processed, but this was a must have take home bottle! In the permanent file! -
I attempted to make this (at a half portion size.) the potatoes came out looking similar to the picture but the potatoes ended up tasting just like...potatoes really. This seems odd as the marinade was so flavourful. Can you help me understand what may have happened? More salt in the marinade? Or should I be basting it with the sauce at the end to bring back that vibrant flavour?
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Rouxbe Staff
Hi Malc J., Thanks for writing. I would first look at your oven temp--it might help to have an internal thermometer in the oven, as sometimes, there can be differences between the readout and the actual oven temp. High heat at 400 (F) or 200 (C) is ideal. Once the potatoes begin to caramelize, you should see added flavor from that. And that tends to intensify the flavor. Salt isn't always the answer. Check out your oven would be my first thought for you. Check through the thread to read what others have experienced. Hope this helps. Cheers, Char -
How do I make this without oil?
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Hi Paris, Since this is a roasted potato recipe with a dressing, I would suggest taking this model of an oil-free dressing (https://rouxbe.com/recipes/5492-dijon-lemon-tahini-dressing), and tweaking it slightly with some flavorings, as desired, from this original recipe. Cheers, Sandy -
i want to use less oil as it seems way too much oil.whats the minimum amount of oil i can use without ruining the potatoes?also do i need to par-boil the potatoes before roasting?thank you at rouxbe for all the advice x
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Rouxbe Staff
Considering 2-3 large russets are about a pound, so you are making 2 pounds total, you can reduce the oil from 10 oz. (1/2 the Greek dressing recipe) to 2 oz (4 Tbsp.) In doing this, remember to reduce the other ingredients to taste. I would recommend recipe resting (and tasting!) before adding to the potatoes. Also, you can simplify the Greek dressing recipe to oil, lemon juice, dried oregano, and salt; reducing the the other ingredients may become overwhelming in balancing ingredients in regards to taste. -
Rouxbe Staff
You do not need to parboil the potatoes.
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can i use lime juice in this recipe for contrast?
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Rouxbe Staff
Hi Jack--Yes, you can easily substitute the lemon juice with lime juice. Lemons might be a tad more nutrient-dense, but they are interchangeable. Cheers, Char
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do i cook the potatoes in all the marinade all do i "lift" the potatoes out of the dressing on to the roasting tray letting excess drip off then roast?thank you -
also would adding cornflour to the dressing help the potatoes crisp up even extra?
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Rouxbe Staff
Hi Riaz- Yes, I would say so. I would start experimenting with a light coast and be sure to shake any excess before putting in roasting pan. Let us know how it turns out! Enjoy! Demetra
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Rouxbe Staff
Hi Riaz- Yes, the recipe call for 1/2 of the marinade to be used. Coat well and put all in the pan to roast. Then, "remove the potatoes from the oven and toss to redistribute the dressing. This will help them to caramelize and cook evenly. Return the potatoes to the oven and roast for another 15 to 25 minutes or until cooked through." Enjoy, Demetra
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Can I marinade the potatoes the night before I make them or will they turn out junk if I do?
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Rouxbe Staff
Soaking the potatoes in water overnight will help to remove the starchiness "junk" that you refer to. Yes, you can allow potatoes to sit in the refrigerator in marinade for a few hours if needed. Enjoy!
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