Recipe courtesy of Tina Fey
Greek Lemon Potatoes
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- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 565 mg
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 1 mg
- Sodium
- 565 mg
Ingredients
To Garnish:
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Directions
- Heat the oven to 450 degrees F.
- Put the potato wedges in a sheet pan.
- Add the chicken broth or water, olive oil, lemon juice and zest, garlic, oregano and salt to a measuring cup. Mix.
- Pour the mixture over the potatoes and toss to coat. Spread the potatoes into an even layer and roast them for 50 minutes to 1 hour, turning them halfway until golden brown and crisp on the edges and tender inside.
- Remove them from the oven and finish with the flaky sea salt and pepper, and garnish with the lemon slices and chopped parsley.
