Lemon Roasted Potatoes
Crispy golden brown Greek-style lemony potato spears with oregano make a great side with any entrée.
Servings 6
Calories 346kcal
Ingredients
- ½ cup freshly squeezed lemon juice
- ½ cup extra-virgin olive oil
- ½ cup chicken stock
- ½ teaspoon garlic powder
- 2 tablespoons oregano, chopped, divided
- 3 pounds Yukon gold potatoes, peeled and cut into 1” wedges
- Kosher salt, as needed
- Freshly ground black pepper
Instructions
- Preheat oven to 400ºF (200ºC).
- In a large mixing bowl whisk together the lemon juice, olive oil, chicken stock, garlic powder and 1 tablespoon of the oregano.
- Add the potatoes to the bowl and toss to combine.
- Spread the potatoes in an even single layer on a large rimmed baking sheet or shallow baking dish. Season with salt and pepper.
- Roast the potatoes until tender and the stock is absorbed, about 35 minutes. Flip the potatoes and continue to cook until they are golden brown with crispy edges for an additional 20 to 25 minutes. If desired, broil on high until golden brown, about 2 minutes.
- Serve garnished with the remaining oregano.
Video
Nutrition
Calories: 346kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 1000mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 53mg | Calcium: 29mg | Iron: 2mg