Description
A savory dish of potatoes roasted with lemon and herbs.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cut into wedges
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 1 cup vegetable broth
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add the potato wedges and toss to coat.
- Transfer the potatoes to a baking dish.
- Pour the vegetable broth over the potatoes.
- Cover the dish with aluminum foil.
- Bake for 30 minutes, then remove the foil.
- Continue baking for another 30 minutes or until golden brown.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- Adjust the amount of garlic to your taste.
- Serve with grilled meats or as a side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Greek Lemon Potatoes, roasted potatoes, lemon potatoes, Greek cuisine