Description
Greek lemon potatoes are a flavorful side dish, featuring tender potatoes infused with lemon and herbs.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cut into wedges
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- Salt, to taste
- Pepper, to taste
- 1 cup vegetable broth
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Add potato wedges to the bowl and toss to coat evenly.
- Transfer the potatoes to a baking dish, arranging them in a single layer.
- Pour vegetable broth around the potatoes, ensuring they are partially submerged.
- Bake for 45-50 minutes, turning the potatoes halfway through, until golden and tender.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, consider marinating the potatoes for a few hours before baking.
- You can substitute lemon juice with lime juice for a different citrus profile.
- Experiment with adding different herbs like thyme or rosemary for variations.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Greek lemon potatoes, lemon potatoes, Greek cuisine, side dish, vegetarian recipes