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Roasted Mediterranean Potatoes

Roasted mediterranean potatoes packed with rosemary, garlic and lemon flavor. The recipe is easy to make, starts by par-boiling the potatoes and finishing them into the oven.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Sides
Cuisine: Mediterranean
Servings: 4

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. 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. 
  2. Don't dice the garlic but instead mice it to prevent it from burning into the oven. 
  3. 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.
  4. 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. 
  5. You can optionally mix the potatoes halfway through the cooking time. 
  6. 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.