Cooking Lucid
Greek Lemon Potatoes
Oven-roasted potatoes soaked in lemon, garlic, and oregano until crispy-edged and melting inside. The side dish that steals the show.
Prep 15 min
Cook 1h
Total 1h 15m
Serves 6
Side·Greek·Easy
Ingredients
Step 1 — Potatoes
- 3 lbs Yukon Gold potatoes (quartered)
- ½ cup olive oil
- Juice of 2 lemons
- 1 cup chicken broth
- 4 garlic cloves (minced)
- 2 tsp dried oregano
- Salt and pepper
Instructions
- 1
Toss and roast
Toss potatoes with oil, lemon juice, broth, garlic, oregano, salt, and pepper in a roasting pan.
- 2
Bake
Roast uncovered at 400°F for 60–70 minutes, turning once, until golden and most liquid is absorbed.
- 3
Serve
Serve hot, spooning pan juices over the potatoes.
Nutrition per serving: 280 cal · 4g protein · 38g carbs · 14g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
