Description
Greek Potatoes are a delightful dish packed with flavor, combining yukon gold potatoes, fresh lemons, and aromatic herbs. Perfect for a quick dinner or a healthy side, this easy recipe will impress anyone who loves homemade meals.
Ingredients
Scale
- Cooking spray
- 2-1/2 pounds (medium-sized) yukon gold potatoes cut into 1 inch wedges
- 2 large lemons 1 teaspoon zest; 1/3 cup juice
- 1/3 cup chicken broth
- 1/4 cup olive oil
- 1-1/4 teaspoon salt plus more if needed
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon dijon-style mustard
- Fresh parsley, oregano, and/or dill, optional for serving
Instructions
- Position a rack in the center of the oven and preheat to 425°F.
- In a wide-mouth mason jar, combine lemon zest, lemon juice, chicken broth, olive oil, salt, pepper, garlic powder, oregano, and Dijon mustard. Seal with the lid and shake well to combine.
- Generously spray a heavy-duty rimmed baking sheet with cooking spray. Add the potatoes, pour the dressing over, and toss well to coat. Spread the potatoes out so they aren’t overlapping.
- Roast for 30 minutes, until the potatoes are nearly tender and most of the liquid has reduced.
- Use a flat metal spatula to toss the potatoes, then return to the oven and roast another 10–15 minutes, until tender, golden, and lightly glazed.
- Toss once more, adjust the salt, and sprinkle with fresh herbs if desired. Serve immediately.
Notes
Adjust the seasoning to your taste; additional salt can enhance the flavor.
For a touch of creaminess, serve with a dollop of Greek yogurt on the side.
These potatoes can be made ahead of time and reheated—flavors will deepen over time.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg