Description
A flavorful side dish featuring tender potatoes infused 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
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Add the potato wedges to the bowl and toss until well coated.
- Spread the potatoes in a single layer on a baking sheet.
- Bake for 45-50 minutes or until the potatoes are golden brown and tender, stirring halfway through.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- These potatoes pair well with grilled meats.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Greek Lemon Potatoes, roasted potatoes, lemon potatoes, Greek cuisine