Low Fat Oven-Roasted Greek Potatoes
Delightfully tangy and perfectly crispy, these Low Fat Oven-Roasted Greek Potatoes are a must-try for health-conscious foodies craving Mediterranean flavors. Made with Yukon Gold potatoes and marinated in a zesty blend of fresh lemon juice, garlic, oregano, and a touch of olive oil, this dish is roasted to golden perfection with just a fraction of the fat. A splash of low-sodium vegetable broth enhances the flavors while keeping the potatoes moist on the inside. Garnished with fresh parsley, these wholesome potatoes are an ideal side dish for grilled meats, seafood, or a vegetarian spread. Ready in just under an hour, this easy and nutritious recipe is proof that comfort food can be healthy and irresistibly delicious!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 medium Lemon
- 3 large Garlic cloves
- 2 teaspoons Dried oregano
- 0.5 cup Low-sodium vegetable broth
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and position the rack in the center.
Wash and scrub the Yukon Gold potatoes under cold water to remove any dirt. Pat them dry with a clean towel.
Cut the potatoes into evenly sized wedges, approximately 1-inch thick. This ensures they cook evenly.
Peel the garlic cloves and mince them finely.
In a large mixing bowl, combine the lemon juice from the two medium lemons, minced garlic, dried oregano, low-sodium vegetable broth, olive oil, salt, and black pepper. Whisk until well combined.
Add the potato wedges to the bowl with the lemon juice mixture. Toss the potatoes well to ensure they are fully coated with the mixture.
Line a large baking sheet with parchment paper or lightly spray it with non-stick cooking spray.
Arrange the coated potato wedges in a single layer on the baking sheet, ensuring they do not overlap for even roasting.
Place the baking sheet in the preheated oven and roast for about 45 minutes, flipping the potatoes halfway through the cooking time. Roast until the potatoes are golden brown and tender inside.
Remove the baking sheet from the oven and transfer the potatoes to a serving platter.
Garnish the roasted Greek potatoes with freshly chopped parsley for an added touch of color and aroma.
Serve immediately while the potatoes are warm and enjoy!
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 9.6 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4228 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
