Did you know potatoes are a great source of Vitamin C and contain more potassium than a banana? The French Fry has given potatoes such a bad rep, but when prepared and cooked in a healthy manner, potatoes offer great nutritional value. Naturally gluten-free and a source of good cards, they’re also a great substitution for bread and grain based dishes; helping boost energy!
Growing up Greek, there were always bags of potatoes stored away in our cooler-room for all the amazing potato dishes my mom would make. One of the most popular was her Greek potatoes. Although I will never master roasted potatoes they way she does, I’d like to believe that I’ve come very close and only with a few minor additions to her original recipe; don’t worry mom, just a pinch of garlic powder and paprika.
So if YOU love roasted potatoes and have been looking to mimic those tasty Greek potatoes you get in the restaurants, then I’ve got just the recipe for you! I might even go as far as to say that these potatoes taste even better! So easy to make, you’ve got to give them a try for your next family meal. This recipe serves about 6 but it can easily be doubled or tripled to accommodate a large party!
Lemon Roasted Potatoes
- Cutting Board
- Measuring Cups
- Large Baking Dish
- 6-8 medium-large sized white or yellow organic potatoes
- 1/3 cup organic extra virgin olive oil
- Juice from 2 lemons
- 1 tbsp dried oregano
- 2 tsp sea salt
- 1-2 tsp garlic powder
- 1/2 tsp ground pepper
- 1/2 tsp paprika
- 1/3 cup water
- Preheat oven to 375F.
- Wash and cube potatoes. I like to leave the skin on if the potatoes are organic and the skin is thin/smooth (common with yellow potatoes). You can remove skin if you prefer.
- Add cut potatoes into 10x13 baking dish. Top with all ingredients except the water.
- Combine potatoes and seasoning well with hands. Pour a bit of water into each corner of the dish (about 1/2 total, do not add more water then this and do not mix again with hands to prevent seasoning from coming off potatoes).
- Cover tightly with foil paper and place in oven at 375F for 40-45 minutes.
- At the 40 minute mark, raise temperature to 425F. Remove foil from potatoes (careful, there will be lots of steam). Continue to bake for 15-20 minutes longer uncovered at 425F.
- Remove from oven. Let cool for 5-10 minutes. Fold with a large spoon once or twice to coat potatoes with oil from the bottom of the dish, serve and enjoy!
- Total time on this recipe varies based on the size of the potato cubes and how soft the potatoes are before baking. Anything smaller then two inches will take about 10 minutes less time to cook.
- The seasonings are approximates. I typically like to sprinkle seasonings straight from the jar. Add as much/little as you prefer.
- 2 lemons are a must for this recipe, if it's one really large juicy lemon, that should work too.
- Try to use organic seasonings if possible, the aroma and flavours will be stronger (in my opinion).
Like the recipe? Give it a try and let me know your thoughts in the comment section below or on social media! Oh and don’t forget to tag me @wellness1st_net.
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