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Greek Lemon Roasted Potatoes

We know we say a lot of our recipes are easy, but it's because it's so true. And this one is just another great, delicious, easy recipe that compliments so many dishes. It's also a super side dish to go with many of our dressed-up fancier holiday meals like Easter Sunday lamb and Christmas Eve roast! Give it a shot and let us know what you think.

Macronutrient Balance: 6g Protein / 9g Fat / 27g Carbohydrates - this makes 6 (6oz) servings


  • 2 lbs of yellow potatoes, peeled and cut into wedges

  • 2 lemons - squeezed

  • 4 Tbsp olive oil

  • 3 cups chicken broth

  • 2 tsp oregano

  • 2 tsp salt

  • 1 tsp black pepper


  1. Preheat oven to 400 degrees F. 

  2. In a large casserole/baking dish pour all of your ingredients in the dish and mix the together. Make sure there is enough space between the potatoes so they aren't entirely layered on top of each other. The liquid from the broth and oil will almost cover the potatoes entirely but will reduce while cooking. 

  3. Bake uncovered for 50 minutes. Remove from the oven and serve hot or warm! 

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