Greek Lemon Potatoes
These Greek Lemon Potatoes are baked in a bright, savory lemon broth that’s deeply flavorful. The broth is poured over the potatoes so they can soak it all up. As they bake, the potatoes turn tender, glossy, and packed with lemony goodness.
Servings: 4
Cost: $7
Ingredients
- 1 1/2 pounds yukon gold peeled
- 1 cup chicken broth homemade or store-bought
- 1/4 cup lemon juice from about 2 lemons Juice from 2 lemons,
- 3 tablespoons olive oil divided
- 3 garlic cloves grated
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- Flakey sea salt as garnish
Instructions
- Preheat your oven to 400F.
- In a 2-quart baking dish or casserole dish, arrange the potato wedges in one even layer. Set aside.
- In a large measuring cup, whisk together the chicken broth, lemon juice, olive oil, grated garlic, dried oregano and salt.
- Pour the broth mixture over the potatoes and transfer to the oven to bake for about 35-40 minutes. I like to check on them at this time. If they're getting to browned, I like to flip them over. Return them to the oven for an additional 15-20 minutes, until tender and cooked through.
- Remove them from the oven. The potatoes should've absorbed most of the liquid and they should be medium golden brown. Top them with flakey sea salt. Serve immediately.
- Store them in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 6g | Calories: 120kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 32mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 6mg
