Greek Roasted Potatoes with Lemon, Grapes, and Rosemary

While cooking, the grapes burst open, mingle with the lemon and olive oil, and caramelizes with a honey-like juice. Delicious! BHL

Yield: 4 servings


4 Yukon Gold potatoes, about 2 pounds

1 ½ tsp kosher or sea salt, divided

1 ½ lemons, divided

2 cloves of garlic, halved lengthwise

1 cup seedless red grapes, stems removed

3 Tbsp Flying Olive Eureka Lemon or Garlic Extra Virgin Olive Oil, or a combination

1 Tbsp crushed, dried rosemary

Freshly ground black pepper

Fresh parsley, coarsely chopped, to garnish


Preheat the oven to 400 degrees. Line a baking sheet with foil.

Cut the potatoes in half lengthwise, then 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 and then add the lemon rinds to the water. Add the garlic. Bring to a boil and cook for 5 minutes. Drain and discard the lemon and 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.(I admit, this is easiest with nice clean hands).

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.

Inspired by a recipe in Modern Mediterranean, Melia Marden. NY, 2013.

Submitted by Barb L.