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Lighter Greek Lemon Roasted Potatoes – vegetarian recipe
Stav Kogan

Lighter Greek Lemon Roasted Potatoes

Capture the magic of authentic Greek roasted potatoes with this lighter version. Enjoy perfectly crispy edges, fluffy centers, and a zesty lemon-herb flavor with significantly less oil and salt. A delicious and wholesome side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 serving
Calories: 209
Ingredients Method Nutrition

Ingredients
  

  • 6 cups (1440 ml) (1.5 L) peeled, cubed potato, about 6 potatoes cut into 1-inch / 2.5 cm cubes
  • 3 tablespoons (45 mL / 1.5 fl oz) freshly squeezed lemon juice
  • 3 tablespoons (45 mL / 1.5 fl oz) olive oil
  • 1 teaspoon (5 mL / 0.2 fl oz) dried oregano
  • 1/2 teaspoon (2 mL / 0.1 fl oz) salt
  • 1/4 teaspoon (1 mL / 0 fl oz) black pepper
  • 2 tablespoons (30 mL / 1 fl oz) chopped fresh parsley, for garnish
  • For the best texture, use waxy potatoes like Yukon Gold or red potatoes. They hold their shape well and become creamy on the inside.
  • For extra crispy potatoes, ensure they are in a single layer in the baking dish without overcrowding. Use two dishes if necessary.
  • Feel free to swap the dried oregano for 1 tablespoon / 15 mL (0.5 fl oz) of fresh oregano or thyme for a more vibrant, aromatic flavor.

Method
 

  1. Preheat the oven to 400°F / 200°C.
  2. In a large bowl, combine the cubed potatoes, lemon juice, olive oil, dried oregano, salt, and pepper.
  3. Toss until the potatoes are evenly coated.
  4. Spread the potato mixture in a single layer in a baking dish.
  5. Bake uncovered for 35 to 40 minutes, flipping the potatoes once halfway through, until tender and golden brown.
  6. Garnish with fresh parsley and serve immediately.

Nutrition

Calories: 209kcalCarbohydrates: 29gProtein: 3gFat: 9g

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