Greek Lemon Roasted Baby Potatoes
These Greek lemon roasted baby potatoes come out crispy on the edges and tender inside, with bright lemon, garlic, and herbs. They’re an easy, flavorful side I love serving on busy nights or with grilled meats.
Ingredients
- 900 g Baby Yukon Gold potatoes Halved
- 5 Garlic Cloves Minced
- 80 ml Lemon Juice 2 Lemons
- 120 ml Chicken Broth
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Dried Oregano
- 80 ml Extra Virgin Olive Oil
- 2 tablespoon Fresh Parsley
Instructions
- Preheat the oven to 400℉ (205℃).
- In a baking dish, whisk together the chicken broth, extra virgin olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add the halved potatoes, toss to coat well, and spread them into an even single layer.
- Transfer the baking sheet to the oven and roast for 35 minutes, until golden brown and fork-tender and golden brown.
- Sprinkle with fresh parsley before serving.
Notes
Coating Matters: Toss the potatoes well before roasting; I find this helps them brown more evenly.
Check for Tenderness: Check one potato with a fork near the end; if it slides in easily, they’re perfectly tender.
Finish with Parsley: I add the parsley right at the end so it stays bright and fresh against the warm potatoes.
Nutrition
Calories: 234kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 0.4mg | Sodium: 278mg | Potassium: 678mg | Fiber: 4g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 37mg | Calcium: 40mg | Iron: 2mg