Greek-Style Lemon Potatoes
These Greek-Style Lemon Potatoes are a delicious and light side dish for fish or meat.
Servings 4 -6
Calories 239kcal
Equipment
Ingredients
- 2½ lbs 1.1kg Russet or other starchy potatoes, peeled and cut into thin wedges
- 1 tsp garlic powder
- Sea salt and black pepper to taste
- ¾ cup chicken broth
- ¼ cup extra virgin olive oil
- ½ cup fresh lemon juice
- 2 tsp fresh lemon zest preferably organic
- ½ Tbsp dried oregano
- Fresh oregano for garnish, optional
Instructions
- Preheat oven to 200°C/400°F/Gas 6
- Prep and arrange the potatoes in a single layer in a large cast-iron skillet or roasting pan. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
- Whisk together the chicken broth, olive oil, lemon juice, lemon zest, and oregano in a medium bowl and pour over the potatoes.
- Place the skillet in the center of the preheated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
- After cook time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid.
- Return to oven for another 5 minutes or until the potatoes nicely browned on the edges. Tip: You can also place the skillet under a hot broiler (grill) for 2-3 minutes for even crispier results.
- Remove from oven and cool slightly before serving with some of the reserved cooking liquid drizzled on top. Enjoy!
Nutrition
Serving: 1 | Calories: 239kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 260mg | Fiber: 3g | Sugar: 2g