Lemon Potatoes from Oven

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the potatoes clean, quarter them and put them in a plastic bag (do not peel them!), Add the oil, pepper, salt, the clove of garlic grated into thin leaves, the zest and the juice of a lemon, add the potato wedge and mix everything well.
Then put the potatoes from the bag in an ovenproof dish, add the rosemary sprigs and bake in the oven at 200 ° until the potatoes are soft and crispy. Turn twice in between.
5 minutes before serving, pour the juice of the 2nd lemon over it, briefly put it in the oven again and then serve.
Delicious as an accompaniment to grilled fish, it can also be a retsina, but a rosé de Provence also goes very well.
As a side dish for 4 people, as a main course for 2 people e.g. with a tomato and cucumber salad with feta cheese.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.