Lemon Potatoes
Roasted Lemon Potatoes are crispy and flavorful, tossed in olive oil and Greek inspired spices then roasted for a truly addictive side dish.
Servings: 6 servings
Ingredients
- 3 pounds yukon gold potatoes (other types will work)
- ⅓ cup olive oil
- 2 teaspoons oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground mustard
- ¼ cup lemon juice 2 lemons
- 1 teaspoon lemon zest 1 lemon
- 2 tablespoons freshly minced parsley
Instructions
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Wash and peel potatoes, cut them into chunks or wedges, as evenly in size as possible. Place them in a large bowl.
- In a small bowl, whisk together olive oil, salt, pepper, garlic powder, oregano, lemon juice and zest. Pour over potatoes and toss to coat.
- Arrange potatoes in a single layer on the lined baking sheet. Roast in the preheated 425 degree oven for 40-50 minutes, tossing once to ensure even cooking.
- Once the potatoes are crispy, golden and easily pierced with a fork, remove from the oven and sprinkle with fresh minced parsley. Serve immediately.
Nutrition
Calories: 288kcal | Carbohydrates: 41g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 402mg | Potassium: 986mg | Fiber: 5g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 49mg | Calcium: 42mg | Iron: 2mg
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