Lemon Greek Potatoes
Lemon, garlic, and oregano flavor these delicious roasted potatoes.
Servings people
Ingredients
- 5 medium Russet potatoes scrubbed and cut into wedges (8 wedges per potato)
- ¼ cup extra virgin olive oil
- 3 cloves garlic minced
- zest and juice of 1 lemon
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup water
- 2 teaspoons chopped fresh oregano plus more for garnish
Instructions
- Preheat oven to 425℉. Cover a baking sheet with aluminum foil (all the way to the edges) and generously spray the lined cooking sheet with nonstick cooking spray.
- Place the potato wedges on the prepared baking sheet. Whisk together the remaining ingredients and drizzle over the potatoes and toss gently to combine.
- Bake the potatoes for 1 hour and 20 minutes, stirring every 20 minutes, until the potatoes are crispy and golden brown. Serve immediately (we like dipping these in tzatziki or feta and dill dressing, linked in notes below).
Notes
For dipping, we like this Tzatziki or this Feta and Dill Dressing.
Nutrition
Serving: 7wedges, Calories: 224kcal, Carbohydrates: 33g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 592mg, Potassium: 758mg, Fiber: 3g, Sugar: 1g, Vitamin A: 14IU, Vitamin C: 11mg, Calcium: 38mg, Iron: 2mg
Calories: 224kcal
Cost: $5
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