Description
These Easy Greek Lemon Potatoes are creamy on the inside with crispy edges, bursting with bright lemon flavor, garlic, and classic Mediterranean herbs for a comforting and refreshing side dish.
Ingredients
- Potatoes: 2 pounds, peeled and cut into wedges
- Olive Oil: 1/4 cup, extra virgin
- Lemon Juice: 1/4 cup, freshly squeezed
- Garlic: 4 cloves, minced
- Oregano: 2 teaspoons, dried
- Salt: 1 teaspoon, to taste
- Pepper: 1/2 teaspoon, freshly ground
- Vegetable Broth: 1 cup, low-sodium
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
3. Add the potato wedges to the bowl and toss until they are evenly coated with the marinade.
4. Transfer the potatoes to a baking dish and pour the vegetable broth over them.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are golden brown and tender, stirring halfway through.
7. Serve hot, garnished with fresh herbs if desired.
Notes
Make-ahead: You can marinate the potatoes in the lemon mixture up to 24 hours in advance for enhanced flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Substitutions: Swap oregano for thyme or rosemary for a different flavor profile.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1 gram
- Sodium: 300 milligrams
- Fat: 10 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 8.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 4 grams
- Protein: 4 grams
- Cholesterol: 0 milligrams