Greek Lemon Potatoes Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

fresh parsley

🥗Healthier: fresh dill

💰Cheaper: dried parsley

Dill adds a unique flavor, while dried parsley is often less expensive.

Preheat the oven to 400 F.

Rinse and pat the potatoes dry, cutting off any shoots.

Slice the potatoes in halves or quarters to make wedges that are about 1-inch wide.

Spread the potatoes evenly in a 13x9-inch pan.

Juice the lemons if you haven't already done so. In a large bowl whisk together the lemon juice, olive oil, chicken broth, salt, and oregano.

Pour the mixture over the potatoes.

Cover the baking dish with foil and bake for 50 minutes.

Remove the foil and bake for an additional 25 to 35 minutes, or until the liquid has evaporated and the potatoes are crispy on the bottom.

Use a metal spatula to release the potatoes from the pan.

Serve with additional lemon slices and fresh sprigs of oregano.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary