Roasted Greek Potatoes with Lemon [Oil Free]
Roasted Greek potatoes with lemon and herbs are super satisfying and flavourful. A perfect side dish to compliment your main course.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6 Servings
- 6-8 russet potatoes peeled and quartered lengthwise
- 2 cups low sodium vegetable broth
- 1 lemon juiced
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1 tsp oregano
- 1 tbsp corn starch
Preheat the oven to 425 degrees F convection roast. (You may use convection bake if you do not have a roast setting.)
Arrange your quartered potatoes in a 9x13 baking dish in a single layer.
Add all remaining ingredients in a small bowl and whisk to combine. Then pour the mixture over your potatoes. Cover your baking dish with parchment paper and aluminum foil and roast for 30 minutes.
Then remove the foil and paper and roast for an additional 30 minutes or until most of the liquids are absorbed. Gently toss the potatoes roughly halfway to help crisp up all the edges and prevent sticking.
Calories: 184kcal | Carbohydrates: 42g | Protein: 4g | Sodium: 151mg | Potassium: 913mg | Fiber: 3g | Sugar: 2g | Vitamin C: 21.7mg | Calcium: 42mg | Iron: 2.3mg