Low Sodium Oven-Roasted Greek Potatoes
Transform your dinner table with these irresistible Low Sodium Oven-Roasted Greek Potatoes, a flavorful and heart-healthy side dish that brings the essence of the Mediterranean to your kitchen. Made with tender Yukon Gold potatoes, this recipe combines the zesty brightness of fresh lemon juice and zest, the earthiness of dried oregano, and a hint of garlic, all roasted to crispy perfection with just a splash of olive oil. With no added salt, these potatoes are kept moist and tender inside thanks to a unique steaming method, while the golden exterior offers a satisfying crunch. Finished with a sprinkle of fresh dill, these Greek-inspired potatoes are the perfect accompaniment to grilled meats, roasted vegetables, or a vibrant salad. Ready in just over an hour and easy to prepare, this low-sodium recipe is a wonderful way to balance flavor and health without compromising on taste.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Olive oil
- 0.25 cup Lemon juice
- 3 units Garlic cloves, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Lemon zest
- 1 cup Water
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the Yukon Gold potatoes thoroughly. Cut them into wedges approximately 1-inch thick.
Place the potato wedges in a large mixing bowl. Drizzle with olive oil, lemon juice, and add minced garlic.
Sprinkle the potatoes with dried oregano and black pepper. Toss the potatoes in the bowl until they are evenly coated with the oil and seasoning.
Transfer the potatoes to a baking dish or a rimmed baking sheet, spread them out in a single layer.
Add the water to the baking dish. This will steam the potatoes in the initial cooking phase, making them tender.
Roast the potatoes in the preheated oven for 25 minutes.
After 25 minutes, remove the baking dish from the oven, stir the potatoes and check for desired tenderness.
Return the dish to the oven and roast for an additional 15-20 minutes, or until the potatoes are golden and crispy on the outside.
Remove from the oven and let them cool slightly.
Garnish the potatoes with fresh chopped dill and lemon zest before serving.
Serve warm as a side dish for your favorite Mediterranean meal.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 7.7 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3965 mg | 84% | |
*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.
