Greek Roasted Potatoes with Grapes, Lemon & Rosemary

Greek Roasted Potatoes with Grapes, Lemon & Rosemary

The wonderful greek flavor of lemon, rosemary, and grapes make these roasted potatoes a special dish.  A perfect side for just about anything!

greek roasted potatoes with grapes lemon and rosemary

Greek Roasted Potatoes with Grapes, Lemon & Rosemary


  • 4 Yukon potatoes
  • 1 1/2 tsp kosher or sea salt divided
  • 1 1/2 lemons divided
  • 2 cloves garlic halved lengthwise
  • 1 cup grapes
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp crushed dried rosemary
  • fresh ground black pepper
  • fresh parsley coarsely chopped, to garnish


  • Preheat oven to 400°. Line baking sheet with foil.
  • Cut the potatoes in half lengthwise. Cut each half into wedges, about 1 inch thick, 4 pieces per half.
  • Place the potatoes and 1 tsp of salt in a medium-sized pot. Cover with cold water.
  • Quarter 1 lemon. Squeeze the juice into the pot, then add the lemon rinds to the water. Add the garlic. Bring to a boil & cook for 5 minutes. Drain and discard the lemon & garlic.
  • Place the potatoes on the baking sheet. Add the grapes, drizzle with the oil, and sprinkle with the rosemary and the remaining ½ tsp salt. Season to taste with black pepper. Toss to coat the potato wedges and grapes.
  • Squeeze the juice of the remaining ½ lemon over the potato/grape mixture. Roast until most of the grapes have burst open slightly. About 45 minutes. Serve.


Recipe from Flying Olive.
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