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Greek Style Lemon and Rosemary Potatoes

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We love potatoes in our family and having just spent holidays in Greece, with the family, I decided to try and recreate the amazingly delicious potatoes that we had over there.

This family friendly potato recipe is really easy and perfect for the summer, or just for bringing a bit of sunshine.  The potatoes are cooked in stock which make the beautifully tender and flavoursome and the dish is a great accompaniment to any barbeque, serving with grilled meat, fish or vegetable and halloumi skewers. They go particularly well with chicken and would also be delicious topped with crumbled Feta cheese.  They are now a new family favourite.

Greek Style Lemon and Rosemary Roasted Potatoes

Serves 2 (recipe easily doubled)

Cook Time: approx 1.5 hours


500g waxy potatoes (I used New potatoes but Salad potatoes or Charlotte potatoes would work well), cut into wedges or chunks and rinsed.

150ml boiled water.

1 chicken stock cube/stock pot.

40ml olive oil.

Juice of 1/2 lemon.

1 garlic clove crushed/finely chopped.

1/2 teaspoon dried rosemary or 2-3 sprigs of fresh rosemary.

Ground black pepper.


Preheat your oven to 190°C (170°C fan/gas mark 5).

Arrange the potatoes in a single layer in a baking dish.  I use a ceramic dish.

Mix together the water, stock cube, lemon juice, olive oil, garlic and rosemary in a small bowl and pour over the potatoes.  Sprinkle with some ground pepper.

Cover the baking dish with foil and bake in a preheated oven for approx 1 1/2 to 2 hours until tender but still firm.  I like to remove the foil from the dish approx 3o minutes from the end of cooking to intensify the flavours.

Delicious served with grilled meat or fish and a salad or green beans.  You can even add a sprinkling of crumbled feta cheese for an even more authentic taste of Greece.

dish with rosemary and lemon potatoes