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Greek Lemon Potatoes

Perfectly roasted and full of flavor, Greek lemon potatoes are the perfect side dish for you family gathering.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 281kcal
Author Leigh Anne Wilkes

Equipment

Ingredients

  • 3 lb. red potatoes cut in half or quartered depending on size
  • 3 cups chicken broth
  • 1/2 cup fresh lemon juice
  • 1/3 cup olive oil
  • 3 tsp dried oregano
  • 1 tsp black pepper
  • 4 tsp minced garlic
  • 1/4 cup chopped fresh parsley

Instructions

  • Preheat oven to 450 degrees F
  • Cut potatoes in half or in quarters, depending on size.
  • Place cubed potatoes in 9 x 13 pan (foil pan recommended)
  • In a bowl, mix together chicken broth, lemon juice, olive oil, oregano, pepper and garlic.
  • Pour liquid over potatoes.
  • Bake uncovered for 1 1/4 - 1 1/2 hours stirring every 20 minutes as they bake.
  • Add more liquid if needed ( I didn't have to)
  • Liquid will evaporate the final 20 minutes or so.
  • Be sure to stir so they don't burn.
  • Garnish with fresh parsley.

Notes

  1. I cooked my Greek lemon potatoes in a ceramic 9 x 13 pam but I highly recommend using a disposable aluminum foil pan because your dish ends up getting pretty dark and black!  Clean up is much easier when you can just throw the pan away.
  2. The potatoes bake for about 1 1/4 - 1 1/2 hours so plan ahead. They also need to be stirred every 20 minutes so plan on being around as they bake.  
  3. All the liquid should be absorbed by the last 20 minutes of baking time. It is gone before that, add in some additional chicken broth.

Nutrition

Calories: 281kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 1174mg | Fiber: 4g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 39.5mg | Calcium: 45mg | Iron: 2.4mg