Are you scared of carbs? Don’t be! Your body needs them. With that being the case, why not make these delicious Greek-Style Lemon Potatoes! Such an easy recipe to whip up & it goes great with so many main dishes. And hey, I won’t judge if you just decide to eat them all on their own.
Greek-Style Lemon Potatoes
Ingredients
- 1 lb bag of baby potatoes
- 2-3 lemons, zest of 1 lemon, 1/2 c juice
- 2 tbsp olive oil
- 2 cloves garlic minced or grated
- 1 tsp dried oregano
- 2-3 sprigs fresh rosemary
- salt & pepper to taste
- 1/4 cup vegan feta cheese crumbled
Instructions
- Rinse the potatoes & pat dry.
- Make the marinade. In a glass or plastic bowl combine the lemon juice, zest, oil, garlic, oregano, salt & pepper.
- Slice the potatoes in half, adding to the marinade as you go to avoid oxidation. Chill in the refrigerator for 2 hours.
- Preheat the oven to 400° & line a baking tray with parchment paper. Place the potatoes on the baking tray. For extra crispy potatoes try not to allow excess marinade on the tray & give the potatoes a quick blot with a paper towel.For more of a lemony tang, pour the marinade over the potatoes on the tray. and for the last 5 minutes of cook time place under the broiler.Lay rosemary sprigs over the potatoes.
- Roast potatoes for a total of 20 minutes. Check texture & add a few more minutes as needed.
- Serve hot with an optional crumble of vegan feta cheese & a squeeze of lemon.