Description
Crispy, golden-brown Greek potatoes infused with lemon and herbs, perfect for any meal.
Ingredients
Scale
- 4 medium Yukon Gold or Russet potatoes
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- Salt, to taste
- Pepper, to taste
- 1/2 cup vegetable broth
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and peel the potatoes. Cut them into wedges.
- Mix olive oil, lemon juice, oregano, garlic, salt, and pepper in a bowl.
- Pour the mixture over potatoes and toss to coat.
- Place the seasoned potatoes in a baking dish and add vegetable broth.
- Cover the dish with foil and bake for 30 minutes.
- Remove foil and bake for another 30-40 minutes, flipping halfway through.
- Serve with fresh herbs or an extra drizzle of lemon juice.
Notes
Use Yukon Gold or Russet potatoes for the best texture. Store leftovers in the fridge and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg