Greek Lemon Potatoes Recipe
These crispy, golden Greek lemon potatoes with just a hint of tangy lemon, will transport you right to the Mediterranean. They are the perfect side dish for your dinner.
Ingredients
- 1 cup chicken stock
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 2 tsp fine sea salt
- 2 Tbsp unsalted butter, to dot the top
- 3 lbs Yukon gold potatoes, cut into quarters or 1-inch thick wedges
- 1 Tbsp parsley, finely chopped for garnish
Instructions
- Preheat the oven to 400 ̊F. In a 9x13" casserole dish, add olive oil, lemon juice, chicken stock, garlic, oregano, and salt and stir to combine.
- Add sliced potatoes and toss to coat in the pan sauce, then spread them evenly in the pan (the potatoes won’t be fully submerged and that’s ok). Dot the tops of the potatoes with butter.
- Bake at 400 ̊F for 70-80 minutes or until fork-tender. Stir a couple of times through baking to coat the potatoes in the pan juices. By the end of the baking time, most of the liquid will be absorbed except for the oil. If you love crisp edges on the potatoes, broil for 3-4 minutes to brown the tops of the potatoes.
- Remove from the oven and toss to coat in the pan sauces. You can serve the potatoes right out of the casserole dish or transfer them to a platter and drizzle some of the pan sauce over the top. Garnish with finely chopped parsley.
Nutrition Facts
Greek Lemon Potatoes Recipe
Serving Size
1 serving
Amount per Serving
Calories
381
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
10
mg
3
%
Sodium
802
mg
35
%
Potassium
1021
mg
29
%
Carbohydrates
42
g
14
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
189
IU
4
%
Vitamin C
50
mg
61
%
Calcium
46
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
