Greek Lemon Potatoes Recipe
Greek Lemon Potatoes have a tangy flavor with a hint of garlic. They are an easy roasted potatoes recipe that goes well with so many dinners. If you love lemon then you will LOVE these lemon potatoes!
Ingredients
- 4 medium russet potatoes, cut into wedges -see notes
- ¾ cup fresh lemon juice, from 3 lemons
- ¼ cup olive oil + 2 tablespoons, divided
- 2 teaspoons sea salt
- 1 teaspoon EACH: pepper and oregano
- 2 cloves garlic, finely minced
- Optional: a pinch of red pepper flakes
- ¼ cup minced parsley
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place the potatoes, lemon juice, ¼ cup of olive oil, salt, pepper, oregano, garlic, and red pepper flakes into a large baking dish and toss to coat.4 medium russet potatoes, ¾ cup fresh lemon juice, 2 teaspoons sea salt, 1 teaspoon EACH: pepper and oregano, 2 cloves garlic, Optional: a pinch of red pepper flakes
- Roast the potatoes for 30 minutes and then toss and roast them again for another 20-30 minutes, or until the pan is dry and the potatoes have started to brown.
- For extra color on the potatoes, drizzle them with the remaining two tablespoons of oil then broil for 5-7 minutes. (see notes)
- Sprinkle the potatoes with the parsley and serve right away.¼ cup minced parsley
Notes
Potato wedges: To make the wedges, cut each potato in half lengthwise. Then, cut each half lengthwise again to make large wedges. I prefer to cut each wedge in half so the pieces are smaller. This recipe will work with both large and small wedges.
Broil: If you cannot broil with your baking dish, you can transfer the potatoes to a sheet pan to broil.
Serving: 1 serving = ⅛ of the recipe, Calories: 181kcal, Carbohydrates: 21g, Protein: 2g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 588mg, Potassium: 484mg, Fiber: 2g, Sugar: 1g, Vitamin A: 165IU, Vitamin C: 18mg, Calcium: 24mg, Iron: 1mg