4.9 from 24 votes
Roasted Greek Potatoes (Garlicky Lemon Potatoes!)
Greek roasted potatoes, packed full of garlic and lemon to make the most tender and delicious potato side dish, you'll love this recipe!
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
6
Servings
Calories:
119 kcal
Course:
Side Dish
Cuisine:
Greek, American
Ingredients
- 4 cloves garlic minced
- ⅓ cup olive oil
- 2 1/2 pounds potato Also known as Yukon Gold, about 40 ounces or 3-4 larger potatoes, yellow
- 1 lemon about 2 tablespoons
- ¼ cup chicken broth low sodium
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
- parsley chopped for garnish, we used flat leaf parsley
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 119
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.