Mediterranean🍚 Starches

Lemon Roasted Potatoes

Name: Lemon Roasted Potatoes
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: ~2 lb potatoes; plenty fresh lemon juice; ~1 cup chicken stock; ~3 tbsp olive oil; a small pinch salt; plenty dried oregano

⏱ 70 min

Greek-style lemon roasted potatoes made with fresh lemon juice, chicken stock, and quality dried oregano. The potatoes absorb the flavorful lemon broth, becoming succulent and tangy—a perfect side dish for grilled or roasted fish, vegetables, and proteins.

Low-cal

Adapted from a video by Laura in the Kitchen

Lemon Potatoes

Watch on YouTube

Ingredients

potatoesrusset or Idaho potatoes, peeled and chunked~2 lbest.
fresh lemon juiceplenty
chicken stock~1 cupest.
olive oil~3 tbspest.
salta small pinch
dried oreganogood quality, generous amountplenty

Steps

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1
Preheat oven to 425°F. Peel and cut potatoes into chunks. Russet or Idaho potatoes work well; avoid golden potatoes or sweet potatoes.
2
In a bowl, combine fresh lemon juice, chicken stock, olive oil, salt, and a generous amount of good quality dried oregano. Mix well.
3
Line a roasting pan with parchment paper. Spread the potato chunks in a single layer. Pour the lemon mixture over the potatoes.
4
Cover the pan with aluminum foil and place in the preheated 425°F oven. Bake for approximately 45 minutes covered.
5
Remove the foil and continue baking for another 20 to 25 minutes until the potatoes reach the desired color and texture. The potatoes will absorb the lemon broth, becoming succulent and flavorful.

Lemon Roasted Potatoes

Ingredients

Steps

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