Greek Lemon Potatoes Recipe
Transport your tastebuds to the Mediterranean with these tangy, garlicky, and herb-infused Greek lemon potatoes. A satisfying side dish with both tender centers and crispy, caramelized edges.
Servings: 8
Cost: $5
Equipment
- 1 baking dish
Ingredients
- 2 pounds Yukon gold potatoes cut into cubes
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 4 garlic cloves roughly chopped
- 1 tablespoon dried oregano
- 1/2 tablespoon sea salt
- 1/4 teaspoon fresh ground pepper
- 1 cup chicken stock or vegetable stock or water
Instructions
- Cut the potatoes into cubes or wedges and transfer to a large bowl. Fill the bowl with water and allow the potatoes to soak for 30 minutes.
- Preheat the oven to 400˚F.
- Drain the potatoes and pat dry with a paper towel.
- In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt and pepper.
- Add the potatoes to the bowl and toss to coat.
- Transfer the potatoes in an even layer and the oil mixture to a large casserole dish approximately 13x9x3.
- Pour the chicken stock into the bottom of the casserole being careful not to pour it over the potatoes.
- Roast the potatoes for 1 hour, turning the potatoes over occasionally, or until fork tender.
- When the potatoes are done, turn the broiler to high and broil for 2-3 minutes until the edges are crispy.
- Serve hot with the remaining sauce drizzled on top.
Nutrition
Calories: 225kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 487mg | Potassium: 540mg | Fiber: 3g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg