Greek Lemon Potatoes (Simplified)
Easy roasted lemon potatoes with herbs, perfect as a side snack. Uses more oregano for flavor richness, since no nuts for pesto can be used.
Ingredients
- about 910 g Potatoes
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice
- 2 teaspoons Dried Oregano
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2Wash the about 910 g Potatoes and cut them into wedges. Aim for pieces that are roughly the same size so they cook evenly.
- 3In a large bowl, measure and add the 1/4 cup Olive Oil, 1/4 cup Lemon Juice, 2 teaspoons Dried Oregano, 1 teaspoon Garlic Powder, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Whisk these ingredients together until they are well combined.
- 4Add the cut potato wedges to the bowl with the lemon-herb mixture. Toss them thoroughly to ensure each piece of potato is coated.
- 5Arrange the coated potato wedges in a single layer on a baking sheet. Make sure they are not overlapping too much, as this helps them roast instead of steam.
- 6Place the baking sheet in the preheated oven. Roast for 40-45 minutes. The potatoes are done when they are golden brown and feel tender when poked with a fork.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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