AuthorLeah St John, CHN
RatingDifficultyIntermediate

These Greek Lemon Potatoes are a flavorful and fairly easy to make summer menu item. They are best paired with a traditional Greek Salad and gluten free pita bread.

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Yields4 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

 8 medium yukon gold or russet potatoes
 ½ cup vegetable broth
 3 lemons, juiced
 1 tbsp dried oregano (multiply by 3 if fresh)
 Himalayan salt & black pepper, to taste

1

Preheat oven to 375 F/ 190 C.

2

Wash and peel the potatoes, and then cut them lengthways into quarters.

3

In a mixing bowl, combine the veggie broth, lemon juice, and oregano, and potatoes. Toss well until the potatoes are coated.

4

Transfer the mixture to a parchment lined roasting pan.

5

Bake the potatoes for 30 minutes. Toss, and cook for an additional 20 minutes, or until the potatoes are tender.

6

Season with salt and pepper to taste, and serve with greek salad and gluten free pita bread.

Category

Ingredients

 8 medium yukon gold or russet potatoes
 ½ cup vegetable broth
 3 lemons, juiced
 1 tbsp dried oregano (multiply by 3 if fresh)
 Himalayan salt & black pepper, to taste

Directions

1

Preheat oven to 375 F/ 190 C.

2

Wash and peel the potatoes, and then cut them lengthways into quarters.

3

In a mixing bowl, combine the veggie broth, lemon juice, and oregano, and potatoes. Toss well until the potatoes are coated.

4

Transfer the mixture to a parchment lined roasting pan.

5

Bake the potatoes for 30 minutes. Toss, and cook for an additional 20 minutes, or until the potatoes are tender.

6

Season with salt and pepper to taste, and serve with greek salad and gluten free pita bread.

Greek Lemon Potatoes