Roasted Greek Potatoes (Garlicky Lemon Potatoes!)

Name: Roasted Greek Potatoes (Garlicky Lemon Potatoes!)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 Servings
Ingredients: 4 cloves garlic; ⅓ cup olive oil; 2 1/2 pounds yellow potatoes; 1 lemon; ¼ cup chicken broth; 1 tablespoon oregano; 1 teaspoon garlic powder; ¼ teaspoon pepper; 1 teaspoon salt; parsley

User Reviews

4.9

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 Servings
Calories
119 kcal
Course
Side Dish
Cuisine
Greek, American

Roasted Greek Potatoes (Garlicky Lemon Potatoes!)

Layla Steele

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Greek roasted potatoes, packed full of garlic and lemon to make the most tender and delicious potato side dish, you'll love this recipe!

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Ingredients

Servings

4 cloves garlic minced
⅓ cup olive oil
2 1/2 pounds yellow potatoes Also known as Yukon Gold, about 40 ounces or 3-4 larger potatoes
1 lemon about 2 tablespoons
¼ cup chicken broth low sodium
1 tablespoon oregano
1 teaspoon garlic powder
¼ teaspoon pepper
1 teaspoon salt
parsley chopped for garnish, we used flat leaf parsley

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Instructions

Preheat the oven to 425°F. Lightly oil a rimmed baking sheet. You can line the bakijng sheet with aluminum foil for easier cleanup.
In a small bowl place the minced garlic cloves and olive oil, then set to the side. This infuses the olive oil with more garlic flavor.
Rinse the potatoes well then slice potatoes into wedges. Add potatoes to a large bowl. Fill the bowl with ice cold water until it covers the potatoes. Let the potatoes soak for five to ten minutes. Remove the potatoes and dry them well.
Add lemon juice and broth to potatoes, tossing to coat the potatoes evenly.
Pour olive oil over the potatoes. Add oregano, garlic powder, pepper and salt to the potatoes. Toss the potatoes so they are coated evenly.
Add the potatoes to the rimmed baking sheet. Pour any extra liquid in the bowl over the potatoes.
Bake for 20 minutes then flip each potato wedge so they cook evenly. Bake potatoes for an additional 15-20 minutes or until lightly brown on the outside and fork tender. Sprinkle fresh parsley and an extra pinch of salt if desired, then serve hot.

Notes

Which Broth? - You can use low sodium vegetable broth in this recipe instead of chicken broth without changing the flavor too much.
Starchy Potatoes - Use a starchy, not a waxy potato in this recipe so it soaks up all of the delicious lemony garlic flavor. Russets work alright, but yellow and Yukon Gold potatoes tend to have the best texture and flavor. I would not suggest using red potatoes or fingerling potatoes for this recipe, they simply don't soak up enough flavor for this recipe.
Garlic- If you prefer to use all fresh garlic, you can replace the teaspoon of garlic powder for four more cloves of garlic, for a total of eight cloves of garlic in the full recipe. These potatoes are garlicky and delicious!

Nutrition Information

Show Details

Calories 119kcal (6%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Sodium 425mg (18%) Potassium 58mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 19IU (0%) Vitamin C 11mg (12%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 119 kcal

% Daily Value*

Calories	119kcal	6%
Carbohydrates	3g	1%
Protein	1g	2%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Sodium	425mg	18%
Potassium	58mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	19IU	0%
Vitamin C	11mg	12%
Calcium	23mg	2%
Iron	1mg	6%