Greek-Style Potatoes
Ingredients
- 2 pounds large Yukon gold potatoes
- 1/4 cup extra virgin olive oil
- 1½ teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1½ teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup fresh lemon juice (from about 1 large lemon)
- 1/4 cup low sodium chicken broth
- lemon wedges, for serving
- fresh oregano or parsley, for garnish
Instructions
- Preheat the oven to 325℉.
- Scrub potatoes clean and pat dry. Cut the potatoes in half lengthwise and then into 1-inch wide wedges.
- Spread the cut potatoes in a 9×13-inch baking dish. Add the oil, salt, pepper, dried oregano, garlic powder, lemon juice, and broth into and toss so that the potatoes are evenly coated. Spread the potatoes evenly across the dish.
- Bake until the potatoes are tender in the center and slightly crisp on the edges, tossing every 30 minutes. This should take about 1 hour 15 minutes to 1 hour and 30 minutes total.
- Allow the potatoes to cool slightly before serving as they will be very warm! Serve as-is or garnish with additional lemon wedges and fresh herbs. Serve alongside your favorite Greek-inspired entrée.
Nutrition
Calories: 1214kcal | Carbohydrates: 167g | Protein: 20g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 3564mg | Potassium: 4003mg | Fiber: 22g | Sugar: 9g | Vitamin A: 78IU | Vitamin C: 202mg | Calcium: 171mg | Iron: 9mg