in Greece

Psitos rosemary potatoes

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Ingredients for 4 servings:

  • 800 g potatoes
  • 4 tbsp olive oil
  • 1 tsp herbal salt
  • ½ tsp black pepper, ground
  • 2 tsp rosemary, shredded

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the potatoes (800 g is the weight of the peeled potatoes) into larger wedges. Place the wedges in a bowl and drizzle with half of the olive oil, turning them over frequently, and let them rest for about 10 minutes. Meanwhile, preheat the oven to 200°C (400°F). Arrange the potatoes in a baking dish or baking sheet and sprinkle the spices and rosemary over them. Bake everything in the oven for about 30 minutes, turn them over, and finish cooking for about another 20 minutes at 175°C (350°F). Pairs well with Metaxa sauce, grilled meat, lamb dishes, or as a food combining dish with a Greek salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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