Low Sodium Greek Style Lemon Potatoes
Transform your side dishes with these **Low Sodium Greek Style Lemon Potatoes**, a vibrant and heart-healthy twist on a classic Mediterranean favorite! Featuring tender, golden Yukon Gold potatoes roasted to perfection in a tangy marinade of fresh lemon juice, low-sodium vegetable broth, garlic, and aromatic herbs like oregano and rosemary, this recipe delivers bold flavor without excess salt. The olive oil ensures the perfect balance of crisp edges and creamy interiors, while a sprinkle of fresh parsley and a hint of lemon zest add a finishing touch of brightness. Quick to prepare and irresistibly flavorful, these potatoes are an ideal side dish for grilled meats, seafood, or plant-based mains. Perfect for anyone seeking a low-sodium yet incredibly satisfying recipe, these Greek-inspired potatoes are a true testament to how delicious simplicity can be!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 0.25 cup Olive oil
- 0.5 cup Fresh lemon juice
- 0.5 cup Low-sodium vegetable broth
- 4 Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Fresh rosemary, chopped
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley, for garnish
Instructions
Preheat your oven to 400°F (200°C).
Peel the potatoes and cut them into wedges of approximately equal size, for even cooking.
In a large baking dish, combine olive oil, fresh lemon juice, low-sodium vegetable broth, minced garlic, dried oregano, chopped rosemary, black pepper, lemon zest, and garlic powder. Stir everything together to create a tangy marinade.
Add the potato wedges to the marinade in the baking dish, tossing to coat them well on all sides.
Spread the potatoes in a single layer in the baking dish, ensuring they are not stacked over one another for even cooking.
Cover the baking dish with aluminum foil, and bake the potatoes in the preheated oven for 30 minutes.
Remove the aluminum foil and carefully stir the potatoes to redistribute the marinade. Return the dish to the oven uncovered.
Bake for an additional 30 minutes, or until the potatoes are tender inside and have a crispy, golden exterior.
Once cooked, remove from the oven and sprinkle with chopped fresh parsley for garnish.
Serve hot and enjoy your delicious, low sodium Greek Style Lemon Potatoes.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 9.7 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4121 mg | 88% | |
*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.
