Greek-Style Lemon Roasted Potatoes

Greek-Style Lemon Roasted Potatoes

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koko 1

"A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!"
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Ingredients

1 h 15 m servings 290 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 1269 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
  3. Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
  4. Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Footnotes

  • Cook's Note:
  • You could alternately roast these in a foil pan on the grill for about 30 to 40 minutes.

Reviews

25
  1. 34 Ratings

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Most helpful positive review

The fresh lemon juice really shines in this recipe. Followed the instructions to the letter, and I wouldn't change a thing. Thanks, koko, for a new potato dish.

Most helpful critical review

Made these two nights in a row, grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully, as the broth evaporates quickly. Also, I found I wasn't...

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The fresh lemon juice really shines in this recipe. Followed the instructions to the letter, and I wouldn't change a thing. Thanks, koko, for a new potato dish.

Made these two nights in a row, grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully, as the broth evaporates quickly. Also, I found I wasn't...

I love lemon potatoes from my neighborhood Greek restaurant and this recipe is just about as close as you can get to theirs! I definitely will be making this again!!! (The only thing I did diffe...

Excellent and very easy! I lined my pan with foil which helps a lot in the cleanup. It's a good thing that I always check because even after adding the broth, the liquid was eventually absorbed ...

I love Greek potatoes just a sprinkle of feta to finish it

Very good! I also added some fresh, finely grated garlic and some rosemary and thyme. Marinated for a couple hours before roasting.

These potatoes are a hit at our house! I only used about a pound of potatoes, so I had to cut the recipe back (for only two of us). I followed the recipe exactly and wouldn't change a thing! ...

I Mahe this for my family and roasted chicken beasts with potatoes. OMG it turned out great...??????

I made this recipe exactly as instructed and it was delicious! Lots of lemon flavour just like I like it! I will definitely make these again!

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