These Roasted Mediterranean Potatoes are lemony, garlicky, and infused with rosemary flavor. The outside of the potatoes is golden brown and nicely crisped up, while the inside is soft and packed with flavor from the marinade!
Roasting is one of the easiest ways to cook potatoes! It’s a set and forget process once the potatoes are in the oven. And with a few simple tips and tricks, they get a crispy golden exterior that’s somewhat like fried potatoes but less oily and lighter. Plus, roasted potatoes are always more flavorful on the inside since they have more time in the oven to soak up the spices and flavors.
With all that said, these Mediterranean potatoes with garlic and rosemary, check all the boxes for a flavorful roasted potato recipe!
Rosemary Roasted Mediterranean Potatoes
One special thing about these Mediterranean potatoes are the seasonings, which are simple but highly flavorful. The ingredients are simple and include rosemary, garlic, lemon, olive oil, plus salt and pepper.
I love using fresh rosemary for different kinds of roasts. It goes great with roasted chicken, roasted finish, with butter on pork chops, added into roasted vegetables, etc. But because fresh herbs such as rosemary, oregano, thyme burn easily in the oven, marinating them in olive oil is always a go-to. I usually do this step first and then do all the prep with the main ingredients, so the rosemary can have time to infuse into the oil.
In a small bowl, add the fresh or dried rosemary, olive oil, minced garlic, lemon, and seasonings. Gently press the rosemary into the oil and leave it to chill anywhere around 10-20minutes up to an hour. Soaking the rosmeary would prevent burning in the oven, and the oil would get infused with rosemary flavor.
Step By Step Instructions
These Mediterranean potatoes come together quickly and easily. This unique two-step process with boiling and then roasting ensures that the marinade gets soaked up into the potatoes and helps get them nice and crispy.
- Wash and peel the potatoes, and cover them with water in a bowl. Cut each potato in the middle and then each half through the middle in quarters. In the end, each quarter again on half or if the potato is larger cut into three pieces.
- Rinse the potatoes with cold water until the water runs clear. Then transfer the potatoes to a pot, add salt, cover the pot with water and bring the potatoes to simmer. Boil for 5-7 minutes. We are not looking to soften up the potatoes here. Just to start the cooking process and create a base for the flavoring to soak up into the potatoes and get more texture. On the images below you can see a slight before and after difference in the texture of the poatoes and how they soaked up the marinade.
- Drain the water and add the rosemary marinade. Close the pot with the lid and shake it in circles for 30 seconds.
- Transfer the potatoes to a roasting pan covered with parchment paper. Optionally drizzle some more olive oil on top and bake for 40 minutes or 210 degrees C or 410 degrees F.
The secret to delicious roasted Mediterranean potatoes
There are a few factors that contribute to getting crispy roasted potatoes every time.
- Yellow potatoes are one of the best choices for roasting. Their outside gets crispy easily without much effort.
- Par-boiling the poatoes makes a great base to soak up the seasonings and help get a crispy exterior.
- Roasting pan lined with parchment papper would help the potatoes not to stick to the pan and get the bottom not just the tops of the poatoes crispy.
What to serve with Mediterranean poatoes
You can serve these roasted Mediterranean potatoes with a wide variety of dishes. They go great with different kinds of meat dishes. The garlic rosemary seasoning pairs perfectly with fish or roasted vegetables. Or just as a snack whenever you crave a delicious lightened-up potato recipe.
You’ll also love them served alongside a creamy greek yogurt dip or a simple tzatziki sauce.
If you have leftovers, they would be great to add to this potato frittata recipe. The leftovers reheat perfectly into the oven or in the microwave.
You’ll also love to try:
Roasted Baby Potatoes
Mashed Potato Balls
Greek Zucchini Fritters Recipe
Roasted Chicken Gyros
Roasted Mediterranean Potatoes
- 600 g 1.3 pounds potatoes peeled and cut
- 5 tbsp 50g olive oil extra virgin
- 2 5inch/10 cm fresh rosemary or 1 tbsp dried rosemary
- 1 tbsp lemon
- 1 garlic clove minced
- salt and pepper to taste
- Add rosemary, olive oil, lemon, minced garlic, salt, and pepper to a small bowl. Using a fork, gently press the rosemary into the marinade and leave it on the side while the other ingredients are being prepared. (see note 1)
- Wash and peel the potatoes. Transfer each peeled potato into a bowl with cold water. Cut the potatoes into the middle on half, and each half through the middle in quarters. Finally, cut each quarter in two or three pieces depending how large the poatoes are.
- Rinse the poatoets with cold water 2-3 times. Transfer the potaotes to a potand cover with water along with a teaspoon of salt.
- Preheat the oven to 210 degrees C or 410 degrees F.
- Once the potatoes come to a simmer, boil for 5-7 minutes. We are not looking to soften up the potatoes here. Just to start the cooking process and create a base for the flavoring to soak up into the potatoes and get more texture. (see note 3)
- Take the pot out of the heat. Drain the water and add the rosemary marinade. Cover the pot with the lid and shake in circles for 30 seconds.
- Transfer the potatoes to an ovenproof dish lined with parchment paper. (see note4)
- Bake for 40 minutes at 210 degrees C or 410 degrees F.
- Make the marinade first so the rosemary can get infused into the olive oil. Making the marinade in advance is not a requirement but definitely helps build more flavor into the potatoes. You can do this step 20mintes up to an hour in advance.
- Don’t dice the garlic but instead mice it to prevent it from burning into the oven.
- We are not looking to soften up the potatoes but instead to start the cooking process and help the spices get absorbed better into the potatoes. So even if they don’t look like they are cooked once the boiling time is over, that’s normal.
- Make sure to put parchment paper on your baking dish. Doing so would help the bottoms of the potatoes crisp up more and also won’t let them stick to the pan.
- You can optionally mix the potatoes halfway through the cooking time.
- Some potatoes might get cooked quicker, so the roasting time can vary between 30-40 minutes. Lastly, if you feel like your potatoes get brown quickly, you can lower the temperature down to 200C 390F.
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