Lower Oil Greek Lemon Potatoes

As someone who isn't a big fan of potatoes, I'm in love with Greek style lemon potatoes. But after seeing upwards of 1/2 cup of olive oil in most recipes, I knew that I had to give it a shot my way. These roasted potatoes still feature extra virgin olive oil, as it's one of the healthiest fats you could consume, but dialed back as to not be too calorically dense

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash your potatoes, and cut into thick wedges (don't peel the potatoes!). Sweet potatoes will also work here too. Add your potatoes to the base of a 9x13" pan

Step 2

In a bowl, whisk together the marinade - water, lemon juice, oil, minced garlic, chicken bouillon powder, oregano, and salt

Step 3

Fresh lemon juice is preferred, as the flavor is better, and you can also incorporate the lemon zest. Bottled lemon juice will also work though

Step 4

Pour the liquid over the potatoes. Cover with foil, and let marinate in the fridge for at least 1 hour

Step 5

When you're ready to cook, preheat your oven to 350F. Bake the potatoes (covered) until fork tender, about 1-1.5 hours

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