Have you ever had Greek style roasted potatoes? Oh man are they delicious!! After having some last weekend I figured I could skinny-fy them and they would be a great addition at our Easter festivities. This recipe came out great! These are loaded with garlic, lemon and greek spices. The potatoes come out super tender because they are roasted for 2 hours! It is so worth it, they are amazing. I think next time I might try making these in the slow cooker.
If you love greek food and you love potatoes, HELLO, these are for you!
Healthy Tidbits: Low in Sat. Fat, Low in Cholesterol, High in Vitamin C
Servings: 8-10 Size: 3/4 cup Calories: 134 Fat: 1.7g Carbs: 29.8g Fiber: 3.4g Protein: 3.4g Sugar: 1.8g Sodium: 320mg
- 3lb Organic Baby Dutch Yellow Potatoes 
- 3 cloves garlic
- 2 (58 g) lemons (fruit+(2-1/8"+dia))
- 1.5 cups low sodium chicken broth
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp oregano
- 1 tsp pepper
- 1 tsp salt
- 1 tbsp parsley to garnish on top after they are cooked
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
Wash and scrub potatoes. Cut them in half and then into thirds as seen in the picture. Place in a deep glass baking dish. Metal dishes will have a chemical reaction with the lemon juice.
In a measuring cup measure out chicken broth, squeeze the lemon juice add the garlic and spices. Pour over the potatoes and mix them up well. Cover the dish and place in a 375 oven for 2 hours. I mixed the potatoes every 30 minutes or so. The last 15 minutes I cooked the potatoes uncovered. Take out of oven drizzle with olive oil and sprinkle salt and parsley. Serve, Yum, Yum!