Greek-style lemon potatoes are my favorite way to cook potatoes. The great thing about potatoes is that they will snack in all the flavors around them. Which means they will taste like nothing if you do not properly season. These potatoes are full of delcious umami and lemony aromas and flavors.
These potatoes are super easy and simple to make. Cut potatoes and place directly into an oven-safe baking dish. Pour broth, lemon, oregano, and olive oil. It requires minimal prep and clean up but delivers on the taste. Spruce up any meal with these simple greek lemon potatoes.
These Greek Lemon Potatoes pair beautifully with Chicken Shawarma, Creamy Mashed Cauliflower, Roasted Asparagus with Lemon and Garlic, Roasted Carrots with Walnuts and Goat Cheese, or Slow Roasted Brisket.
Benefits of Lemon:
Lemon is a good source of vitamin C. Additionally, common theory is that the soluble pectin fiber in them expands in your stomach, helping you feel full for longer. Citric acid is a diuretic which helps prevent kidney stones. Lemons also help your body absorb iron which prevents anemia.
Benefits of Potatoes:
Potatoes are low in calories with a medium potato contains about 100 calories. They are a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid. Potatoes digest rapidly and have a high glycemic load, which means that they can cause your blood sugar and insulin levels to spike and then dip.
Benefits of Olive Oil:
Olive Oil is called a “healthy fat,” but what does that mean. It reduces inflammation, which lowers bad cholesterol and improves heart health. Known for flavor, fat, and fresh ingredients, the Mediterranean diet is said to reduce heart disease.
Extra virgin olive oils are not all created equally. Check out the podcast from The Genius Life about ‘How to Buy the Best Extra-Virgin Olive Oil‘.
Other Vegetarian Recipes:
Delciously roasted greek lemon potatoes infused with oregano, lemon and olive oil. Simple and east to make with minimal prep and clean up.
- 1.5 pounds of small potatoes, cut and quarted
- 1 lemon, thinly sliced into circles
- 1/4 cup broth
- 1/4 cup lemon juice
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 450 degrees
- Cut potatoes and place into a baking dish. Pour broth, lemon juice, olive oil on top of potatoes and toss.
- Sprinkle salt, oregano and pepper on top of the potatoes.
- Top with thinly sliced lemons.
- Roast for 30-40 minutes
- Broil for about 2 minutes to get crispy.
- Remove from the oven and garlish with lemon slices, parsey, or feta cheese and serve.