Description
A simple and delicious recipe for Greek lemon potatoes that are crispy on the outside and soft on the inside.
Ingredients
Scale
- 2 pounds of baby potatoes
- 1/4 cup olive oil
- Juice of 2 lemons
- 4 cloves of garlic, minced
- 1 tablespoon dried oregano
- Salt to taste
- Pepper to taste
- 1 cup vegetable broth
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and cut the baby potatoes in half.
- In a large bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add the potatoes to the bowl and toss until they are well coated.
- Place the potatoes in a baking dish and pour vegetable broth around them.
- Bake for about 45 minutes or until the potatoes are golden brown and tender, stirring halfway through.
- Remove from oven and let cool for a few minutes before serving.
Notes
- Choose firm potatoes for the best texture.
- Adjust the lemon juice for more or less tanginess.
- Check the potatoes for doneness with a fork.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: greek lemon potatoes, easy side dish, vegetarian recipe