Description
These Greek lemon potatoes are tender and flavorful, roasted to perfection with olive oil, lemon juice, and herbs.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cut into 1-inch wedges
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken or vegetable broth (optional, for extra moisture)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potato wedges with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
- If using broth, add it to the bowl and toss to combine.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for 35-45 minutes, or until tender and golden brown, flipping halfway through.
- Garnish with fresh parsley before serving.
Notes
- For crispier potatoes, ensure they are not overcrowded on the baking sheet.
- You can add other herbs like thyme or rosemary.
- Adjust lemon juice and seasonings to your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Greek lemon potatoes, roasted potatoes, lemon potatoes, side dish, Greek cuisine, vegetarian