Easy Greek Lemon Potatoes
255kcal
Ingredients
- 5 medium baking potatoes peeled
- 4 cloves of garlic crushed
- ⅓ cup olive oil
- 1 lemon juice
- 2 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 cube vegetable stock + 300ml hot water
- Salt and pepper to taste
- Parsley to garnish
Method
- Grease a large baking pan with a little olive oil and preheat the oven to 400F (200C).
- Cut the peeled potatoes into wedges approximately 2-3cm thick (just try to keep all potatoes an even size so they cook evenly).
- Place the potatoes into the baking pan in an even layer - try not to overcrowd the pan.
- Combine the crushed garlic, lemon juice, vegetable stock, olive oil, oregano, thyme, and salt and pepper in a jug, and then pour the mixture evenly over the potatoes.
- Bake the Greek potatoes uncovered for around 40 minutes. Then turn all the potatoes over and spoon over the remaining liquid.
- Turn the oven down to 355F (180C) and continue to bake the Greek potatoes for another 40 minutes or until the potatoes are well browned and soft on the inside.
- Scatter the cooked potatoes with fresh parsley before serving along with some of the lemony juices and crispy potato bits from the pan!
Nutrition
Serving1gCalories255kcalCarbohydrates33gProtein4gFat12gSaturated Fat2gPolyunsaturated Fat10gSodium188mgFiber4gSugar2g
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to crisp them back up. You can freeze them after roasting. Reheat directly from frozen at 400°F (200°C) for 15 minutes.