Crispy Greek-Style Lemon & Dill Potatoes With Feta
These crispy oven baked Greek lemon pototoes are slow roasted with fresh dill, a bit of chicken broth and topped with tangy feta for the perfect mediteriaan potato side dish!
Servings: 4 Servings
Calories: 323kcal
Equipment
- 16”x9” Casserole Dish
Ingredients
- 5 potatoes scrubbed and cut into wedges
- 6-8 cloves garlic smashed
- ½ cup olive oil
- ½ cup chicken broth
- 2 Tablespoons lemon juice
- 2 Tablespoons Fresh Dill plus more for serving
- ⅓ cup Crumbled Feta Cheese
Instructions
- Preheat oven to 400 °F (204 °C)
- Arrange the potatoes in a single layer in a 9”x16” casserole dish.
- Evenly disperse the garlic among the potato wedges.
- Pour the olive oil, chicken broth and lemon juice over the potatoes.
- Sprinkle on the fresh dill.
- Bake for 1 hour 15 minutes, stirring occasionally. At the 45 minute mark, sprinkle in the feta cheese.
- Potatoes are done when fork tender and golden brown.
Nutrition
Serving: 4Wedges | Calories: 323kcal | Carbohydrates: 12g | Protein: 3g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 11mg | Sodium: 252mg | Potassium: 283mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 17mg | Calcium: 79mg | Iron: 1mg