Greek Roasted Potatoes
Roasted Greek Potatoes are made with simple, flavorful ingredients including lemon, oregano and garlic. They bake up crispy on the outside and tender in the center. The perfect side dish for any night of the week!
Servings: 4 servings
Calories: 201kcal
Ingredients
- 1/4 cup chicken stock (or vegetable stock)
- 2 tablespoons extra virgin olive oil
- 1 lemon (zested and juiced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds potatoes (Yukon gold or red, cut into 1-inch pieces)
- 2 teaspoons fresh oregano
- 2 tablespoon fresh parsley (minced)
Instructions
- Preheat oven to 425°F.
- Whisk together the chicken stock, olive oil, lemon juice (reserve the zest), garlic powder, salt and pepper in a medium bowl.1/4 cup chicken stock, 2 tablespoons extra virgin olive oil, 1 lemon, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Add the potatoes and toss to coat well.1 1/2 pounds potatoes
- Spread the potatoes and any liquid from the bowl out onto a rimmed baking sheet.
- Roast for 30 minutes, tossing halfway, or until the potatoes are fork-tender.
- Toss with the reserved lemon zest, oregano and parsley.2 teaspoons fresh oregano, 2 tablespoon fresh parsley
Notes
Tips and Techniques
- Use Yukon Gold, red or russet potatoes for the best results. Although all potatoes can be roasted, not all get crispy or have the same results.
- Make sure to cut your potatoes approximately the same size for even cooking.
- Store leftovers in an airtight container in the refrigerator. Use within 3-5 days. You can also freeze roasted potatoes for up to year, although there may be some slight changes in texture.
Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.5mg | Sodium: 324mg | Potassium: 750mg | Fiber: 4g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 37mg | Calcium: 25mg | Iron: 2mg