Greek Lemon Potatoes
These Greek Lemon Potatoes are crispy on the outside and fluffy in the center then cooked in a tangy lemon butter sauce. A great side dish!
Servings 6 Servings
Calories 205kcal
Equipment
- 9x13 baking dish
- knife and cutting board
Ingredients
- 3 pounds yukon gold potatoes
- 1 ¼ cups chicken or vegetable broth
- ½ cup olive oil
- ¼ fresh squeezed lemon juice
- 1 ½ teaspoons dried oregano
- 2 teaspoons salt
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 4 Tablespoons butter
- 1 Tablespoon fresh parsley
Instructions
- Preheat the oven to 400 degrees.
- Use a 9 x 13 baking pan and pour the broth, olive oil and lemon juice into the pan.
- Sprinkle in the dried oregano, salt, garlic powder, onion powder and black pepper. Stir to combine.
- Wash the outside of the potatoes and cut them into wedges.
- Place the potatoes in the pan and stir to coat with the liquid.
- Slice the butter into thin pieces and lay over the top of the potatoes.
- Place the pan into the oven and bake for 70-80 minutes, stirring every 20 minutes, or so to continue to coat the potatoes.
- Turn the oven to broil for the last 5 minutes of baking to brown and crisp up the edges of the potatoes.
- Mince the fresh parsley and sprinkle over the top of the potatoes when they come out of the oven and just before serving.
Nutrition
Serving: 1Serving | Calories: 205kcal | Carbohydrates: 42g | Protein: 6g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 1158mg | Potassium: 1005mg | Fiber: 6g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 46mg | Calcium: 58mg | Iron: 2mg