Greek Garlic-Lemon Potatoes

Published on July 10, 2019

Total Time:

1 hrs 55 mins

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• 3 pounds potatoes, peeled and cubed

• 3 cups hot water

• ½ cup fresh lemon juice

• ⅓ cup vegetable oil

• 1 tablespoon olive oil

• 1 ½ teaspoons dried oregano

• 2 teaspoons salt

• ½ teaspoon ground black pepper

• 2 cloves garlic, minced

• ¼ cup chopped fresh parsley

1. Preheat oven to 475 degrees F (245 degrees C).

2. Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12×18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.

3. Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

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Nutrition Facts (per serving)

156Calories7g Fat21g Carbs2g Protein

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Nutrition FactsServings Per Recipe12Calories156% Daily Value *Total Fat7g9%Saturated Fat1g5%Sodium397mg17%Total Carbohydrate21g8%Dietary Fiber3g10%Total Sugars1gProtein2gVitamin C29mg145%Calcium22mg2%Iron1mg6%Potassium504mg11%

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