Lemon Roasted Potatoes
These Greek inspired Lemon Roasted Potatoes will melt in your mouth. They are fluffy, lemony and the perfect side dish to any meal.
Servings: 4
Equipment
- 8x6 baking dish or similar sized baking dish.
Ingredients
- 2 lbs large Yukon gold potatoes
- ¾ cup chicken broth
- ¼ cup olive oil
- ½ tsp black pepper
- ½ tsp sea salt
- ½ tsp dried basil
- 3 cloves garlic, minced
- ¼ cup fresh squeezed lemon juice
Garnish
- 3 Tbsp fresh dill
- 3 Tbsp fresh parsley
- ¼ cup crumbled feta optional!
- additional lemon slices optional for garnish
Instructions
- Preheat the oven to 350º. Slice the potatoes into wedges. Try to make them even in size. Place them in an 8x6 baking dish or similar in size.
- In a mixing bowl, whisk broth, oil, seasonings, garlic and lemon juice. Pour this mixture over the potatoes in the baking dish.
- Place the dish in the oven and bake for about 50- 60 minutes (some ovens will take longer) or until they are tender and browned. Pull the potatoes out every 20 minutes and toss so they are evenly baked and coated in flavor.
- Once the potatoes are finished cooking, let them cool for about 5 minutes. Garnish with crumbled feta and fresh herbs. Serve and enjoy.
Notes
- Be patient! Oven temperatures can vary greatly so they can take longer to cook in some cases.
- Make sure the baking dish isn’t too small and is close to the suggested size. If the dish is smaller, they will take longer to cook.
- If the broth drys up while baking, please feel free to add more.
- If you want EXTRA crispy potatoes, broil them for about 3 minutes on low to get an extra crisp.
- Store leftovers i an airtight container for up to 4 days.
Nutrition
Serving: 1 cup of potatoes | Calories: 327kcal | Carbohydrates: 41g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 577mg | Potassium: 1003mg | Fiber: 5g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 50mg | Calcium: 88mg | Iron: 2mg