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 & 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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