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Greek Potatoes

A delightful blend of earthy potatoes, zesty lemon, and fragrant garlic that brings the tastes of the Mediterranean to your table.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes (or Yukon Gold, cut into wedges) Choose baby potatoes for best results.
  • 1/4 cup extra virgin olive oil Can be substituted with avocado oil.
  • 2 large lemons (juice and zest) Fresh lemon enhances flavor.
  • 4 cloves garlic, minced Add more if you love garlic.
  • 1 teaspoon dried oregano Fresh oregano can be used as an alternative.
  • to taste salt and freshly cracked black pepper
  • to taste fresh parsley, chopped (for garnish) For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rinse the baby potatoes and cut larger ones into wedges.
  3. In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
  4. Add the potatoes to the bowl and toss until well-coated.
  5. Transfer the coated potatoes to a baking dish in a single layer.
Cooking
  1. Roast in the preheated oven for 30-40 minutes, turning halfway through.
  2. Remove from the oven and sprinkle with fresh parsley before serving.

Notes

Add feta cheese for a creamy touch, or try mixing in fresh herbs. For a lighter version, use less oil or substitute some potatoes with carrots or beets.