Greek Lemon Potatoes
These Greek Lemon Potatoes are crispy on the edges, creamy inside, and bursting with garlicky, lemony goodness.
Servings 8
Ingredients
- 3 pounds Yukon gold potatoes
- 1 cup chicken broth, or vegetable broth, if Vegan/Vegetarian
- ⅓ cup olive oil
- ⅓ cup fresh lemon juice
- 4 cloves garlic, grated
- 1 tablespoon fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F.
- Wash, peel and cut your potatoes into wedges, then add them to a large mixing bowl.
- Add the chicken broth, olive oil, lemon juice, garlic, oregano, salt and ground black pepper into a mixing bowl. Whisk to combine, then pour over the potatoes and toss to combine.
- Pour the potatoes and all the liquid into a 9 x 13 casserole baking dish.
- Bake for 1 hour or until the potatoes are tender. Toss the potatoes at least twice during the baking, to make sure they are well coated in the liquid and are absorbing it.
- Increase the temperature to 500°F and continue baking until the potatoes are golden.
- Sprinkle with the fresh parsley and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Greek Lemon Potatoes
Amount per Serving
Calories
252
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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