Description
These Greek Lemon Potatoes are roasted to golden perfection, infused with zesty lemon, garlic, and oregano, making them a delightful side dish that elevates any meal.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add the baby potatoes to the mixture and toss to coat.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for 35-40 minutes, tossing halfway through, until golden brown and tender.
- Garnish with freshly chopped parsley before serving.
Notes
These potatoes can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg