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    Home » Recipes » Healthy Recipes » Greek Lemon Roasted Potatoes

    Greek Lemon Roasted Potatoes

    By Sherri On October 3, 2016, Updated November 10, 2019 9 Comments

    207 shares
    5 from 1 vote
    Jump to Recipe Pin Recipe
    A pile of fries on a baking sheet

    Crispy on the outside. Creamy on the inside.  These Greek Lemon Roasted Potatoes are an impeccable side dish to have alongside chicken, pork, beef or fish.

    potato wedges cooking on a baking sheet

    I have made roasted potatoes for years thanks to my wonderful neighbor introducing me to them.  I make them at least once a week and almost always for any dinner guests we have.  They are always such a hit!  I love when such a simple recipe can do that.

    I decided last week to change it up a tad and, wow-o-wow, they turned out so delicious.  The simple addition of lemon juice, garlic, oregano and, surprisingly, a little chicken stock created a whole new favorite.

    closeup of potato wedges

    INGREDIENTS

    3 baking potatoes, cut into wedges

    ½ cup coconut oil or olive oil

    ⅓ cup freshly squeezed lemon juice

    4 garlic cloves, minced

    1 ½ teaspoons dried oregano, crumbled

    Freshly ground black pepper

    ½ cup chicken or vegetable stock

    closeup of potato wedges

    DIRECTIONS

    Preheat oven to 425°F.

    Place the potatoes in a single layer on a large baking sheet.

    Pour the oil, garlic, dried oregano and pepper over top and toss well to coat.

    Bake the potatoes for 20 minutes.

    Add the stock and bake for 20 minutes more.

    Add the lemon juice, toss and bake for 20-30 minutes more or until potatoes are golden brown.

    ENJOY!!

    a baking sheet full of cooked potato wedges

    A pile of fries on a baking sheet

    Greek Lemon Roasted Potatoes

    Crispy on the outside. Creamy on the inside. These Greek Lemon Roasted Potatoes are an impeccable side dish to have alongside chicken, pork, beef or fish.
    5 from 1 vote
    Prevent your screen from going dark
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 4
    Calories: 382kcal
    Author: Sherri Hagymas

    Ingredients

    • 3 baking potatoes cut into wedges
    • ½ cup coconut oil or olive oil
    • ⅓ cup freshly squeezed lemon juice
    • 4 cloves garlic minced
    • 1 ½ teaspoons dried oregano crumbled
    • Freshly ground black pepper
    • ½ cup chicken or vegetable stock

    Instructions

    • Preheat oven to 425°F.
    • Place the potatoes in a single layer in a 13-x-9-inch baking dish.
    • Pour the oil, garlic, dried oregano and pepper over top and toss well to coat.
    • Bake the potatoes for 20 minutes.
    • Add the stock and bake for 20 minutes more.
    • Add the lemon juice, toss and bake for 20-30 minutes more or until potatoes are golden brown.
    • ENJOY!!

    Nutrition

    Calories: 382kcal | Carbohydrates: 32g | Protein: 4g | Fat: 27g | Saturated Fat: 23g | Sodium: 51mg | Potassium: 740mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 17.9mg | Calcium: 38mg | Iron: 1.8mg
    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

     

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    Filed Under: Healthy Recipes, Recipes, Side Dishes, Vegetables

    Reader Interactions

    Comments

    1. Miz Helen

      October 17, 2016 at 3:28 pm

      5 stars
      Your Roasted Potatoes look delicious. Thanks so much for sharing with Full Plate Thursday and have a great week!
      Miz Helen

      Reply
    2. Molly

      October 15, 2016 at 8:21 am

      I might have to give these a go, they sound delicious

      Mollyxxx

      Reply
    3. Christine at Light and Savvy

      October 14, 2016 at 9:32 am

      Wow, these look really delicious! Thanks for sharing with us at Friday Favorites! Pinned this so I can make them later! I hope you join us again next week! Hugs- Christine at Light and Savvy.

      Reply
    4. easypeasylifematters

      October 13, 2016 at 10:55 pm

      These sounds so heavenly gotta love potatoes! 🙂

      Reply
    5. Carol

      October 13, 2016 at 8:43 pm

      Sounds great – I love lemon juice. I’ve used garlic and oregano on potatoes before but I’ve never added the stock. Can’t wait to try it.

      Reply
    6. Sammi Ricke

      October 13, 2016 at 9:08 am

      I love the brightness of this “french fry” recipe! I would have not thought to add lemon…GENIUS! Yummo 🙂

      Reply
    7. Kate

      October 10, 2016 at 7:51 pm

      I need to try these. I roast potatoes often but don’t use lemon. Great thinking!
      Thanks for sharing with us this week at the Merry Monday link party!
      We hope to see you again next week!
      Kate | TheOrganizedDream.com

      Reply
    8. Sherry Legan

      October 03, 2016 at 5:50 pm

      Ykkks! And Yummy! I going to chop up a couple potatoes! Sounds so good.
      Please bring some to the party!
      http://mychristmasjourney.blogspot.com/2016/09/fabulous-fall-party-link-your-party.html
      Happy Fall!

      Reply

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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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