Zesty Greek Lemon Potatoes: A Flavorful Side Dish Delight

Discover the vibrant flavors of Greek Lemon Potatoes, a delightful side dish infused with the essence of the Mediterranean.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

1.5 kg Starchy Potatoes (Yukon Gold or Maris Piper)
to taste teaspoon Salt adjust according to your taste

For the Broth

500 ml Chicken Stock (low sodium) or vegetable broth for vegetarian option
60 ml Extra Virgin Olive Oil do not substitute
3 tablespoon Fresh Lemon Juice indispensable for flavor
5 cloves Garlic (finely grated) avoid chopping
1 teaspoon Dried Oregano fresh is also an option

Equipment

large roasting pan
Baking Tray

Method

Step-by-Step Instructions

Preheat your oven to 200°C (390°F), or 180°C for fan ovens.
Peel and cut the potatoes into thick wedges, about 3 cm each.
In a large roasting pan, combine chicken stock, olive oil, lemon juice, grated garlic, oregano, and salt. Whisk until well combined.
Add potato wedges to the pan and toss them in the broth mixture until evenly coated.
Roast the potatoes for 20 minutes, then turn the wedges for even cooking. Continue roasting for another 25-30 minutes.
Transfer partially roasted potatoes to a clean baking tray, drizzle with leftover oil, and roast for an additional 35-40 minutes.
Once golden and fragrant, serve with pan juices drizzled on top, garnished with fresh oregano and lemon wedges.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 20mgCalcium: 2mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat in the oven for best texture.

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