Easy Greek Lemon Potatoes
A delightful recipe for creamy and zesty Greek lemon potatoes that are crispy on the outside and tender on the inside.
- Prep Time:
15 minutes - Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegan
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Scale
- 2 pounds potatoes, peeled and cut into wedges
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 4 cloves garlic, minced
2 teaspoons dried oregano 1 teaspoon salt, to taste - 1/2 teaspoon freshly ground pepper
- 1 cup low-sodium vegetable broth
Instructions
- Preheat your oven to 400°F (200°C).
- Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large mixing bowl.
- Add the potato wedges to the bowl and toss until they are evenly coated.
- Transfer the marinated potatoes to a baking dish and pour the vegetable broth over them.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes, stirring halfway through.
- Serve hot, garnished with fresh herbs if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, do so gently in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat:
8g - Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg