Greek Lemon Potatoes
These roasted Greek Lemon Potatoes include a secret ingredient that gives them their golden-yellow color while adding a subtle flavor that enhances the lemon!
Servings: 6 servings
Calories: 240kcal
Ingredients
- 2 pounds potatoes yukon gold works best
- 3-4 cloves fresh garlic
- 1/2 cup lemon juice fresh squeezed if possible
- 1/3 cup olive oil or avocado oil
- 1/4 cup yellow mustard just plain ole mustard, nothing fancy
- 1 tablespoon oregano
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup chicken broth stock will also work
Instructions
- Preheat the oven to 425-F.
- Peel and cut the potatoes into wedges.
- Mince the garlic.
- Combine the garlic with lemon juice, oli, mustard, oregano, and salt and pepper in the bottom of a 9x13 casserole dish.
- Toss the potatoes with the mustard-lemon mixture, then lay the wedges flat-side down in the casserole dish.
- Add 1 cup of the chicken broth or stock.
- Cover and bake until the potatoes are fork-tender, about 40 mins.
- Uncover and bake for 10 more minutes until the potatoes are browned and the liquid has mostly evaporated.
- Broil for 2-3 minutes to brown the tops.
Notes
CHEF JENN’S TIPS
- How do you know when Greek Lemon Potatoes are cooked? When they're fork tender. Depending on how big you cut the wedges, they may cook faster or slower, so keep an eye on them.
- Spoon some of the cooking liquid over the top of the potatoes before broiling to give them a pop of flavor.
- You can use other potatoes, but the Yukon Gold potatoes have such a lovely color.
Nutrition
Serving: 0.5cups | Calories: 240kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 657mg | Potassium: 697mg | Fiber: 4g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 38mg | Calcium: 44mg | Iron: 2mg