Elevate your side dish game with these Nut-Free Greek Style Lemon Potatoes, a vibrant and flavorful twist on a Mediterranean classic. Perfectly golden and crispy on the edges, these oven-roasted potato wedges are infused with zesty lemon juice, aromatic garlic, and a hint of earthy oregano, making them irresistibly delicious. The addition of chicken or vegetable broth ensures each bite is tender and flavorful, while a sprinkle of fresh parsley adds a pop of color and freshness. This nut-free recipe is simple to prepare, taking just 15 minutes to prep and 60 minutes to bake, making it an ideal choice for weeknight dinners or festive gatherings. Serve alongside grilled meats or your favorite vegan mains to transport your taste buds straight to a sunlit Greek taverna!
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Preheat your oven to 400°F (200°C).
Peel and cut the potatoes into large wedges.
In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and ground black pepper.
Add the potato wedges to the bowl and toss them well to ensure they are evenly coated with the mixture.
Transfer the coated potatoes to a baking dish, spreading them out evenly.
Pour the chicken or vegetable broth around the potatoes.
Bake in the preheated oven for 30 minutes. Stir the potatoes halfway through to ensure even cooking.
After 30 minutes, increase the oven temperature to 425°F (220°C) and bake for an additional 15-20 minutes, or until the potatoes are golden brown and crispy on the edges.
Remove the potatoes from the oven and let them cool for a few minutes.
Garnish with freshly chopped parsley before serving.
Serving size | (1569.5g) |
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Amount per serving | % Daily Value* |
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Calories | 1476.2 |
Total Fat 44.4g | 0% |
Saturated Fat 7.1g | 0% |
Polyunsaturated Fat 4.0g | |
Cholesterol 0mg | 0% |
Sodium 3316.6mg | 0% |
Total Carbohydrate 250.9g | 0% |
Dietary Fiber 33.0g | 0% |
Total Sugars 12.5g | |
Protein 30.9g | 0% |
Vitamin D 0IU | 0% |
Calcium 180.9mg | 0% |
Iron 12.4mg | 0% |
Potassium 6636.9mg | 0% |
Source of Calories