Greek Lemon Potatoes

Name: Greek Lemon Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 kg potato; 5 tbsp olive oil; 2 dl vegetable stock; 4 tbsp lemon juice; 4 garlic; 1 tsp dried oregano; salt to taste; black pepper to taste; 2 tbsp fresh parsley

Prep15 minCook55 minTotal70 minDifficultyEasy

Ingredients

4 servings

Contains: Celery

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 358.4; total 1433.4
Protein: 5.7 g; total 22.8 g
Carbs: 47.3 g; total 189.2 g
Fat: 17.4 g; total 69.6 g

Estimated · based on 7 of 9 ingredients

Nutrition data: USDA FoodData Central

Tender potato wedges baked in a bright lemon, garlic, and oregano broth until golden. The quintessential Greek taverna side.

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Method

1
- potato 1 kg
Arrange the potato wedges — Preheat the oven to 200°C. Arrange the potato wedges in a single layer in a large baking dish.
2
- potato 1 kg
- olive oil 5 tbsp
- vegetable stock 2 dl
- lemon juice 4 tbsp
- garlic 4
- dried oregano 1 tsp
- salt to taste
- black pepper to taste
Whisk the lemon sauce — Whisk together the olive oil, vegetable stock, lemon juice, garlic, oregano, salt, and pepper, then pour evenly over the potatoes.
3
- potato 1 kg
Bake covered — Cover with foil and bake for 40 minutes, until the liquid is mostly absorbed and the potatoes are tender.
4
- fresh parsley 2 tbsp
Uncover and finish baking — Uncover and bake for another 15 minutes until golden brown at the edges. Finish with chopped parsley before serving.

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