Description
Crispy on the outside and tender on the inside, these Greek roast potatoes are a simple, healthy, and flavorful Mediterranean-inspired dish.
Ingredients
Scale
- 2 lbs (900g) Yukon Gold or baby potatoes, cut into quarters
- 4 tablespoons olive oil
- Juice of 1 large lemon
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/4 cup vegetable broth or water
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish or sheet pan.
- Wash and cut potatoes into even quarters.
- In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, pepper, and broth.
- Add potatoes and toss until evenly coated.
- Spread potatoes in a single layer and roast uncovered for 45–50 minutes, turning halfway.
- Garnish with fresh parsley and an extra squeeze of lemon if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 1g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg