Oven-Roasted Greek Potatoes With Roasted Lemon Wedges
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
- 1 ½ lb potato (875 g)
- 1 teaspoon salt
Dressing Mix:
- ¼ cup greek vinaigrette dressing (60 g)
- ½ lemon, juice only
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano, (or to your own taste)
- ½ teaspoon dried thyme, (or to your own taste)
- 3 cloves garlic cloves, crushed
Garnish:
- fresh thyme, A few sprigs
- 1 oz feta cheese (25 g)
- fresh thyme, Additional oregano, salt, pepper for serving (optional)
Nutrition Info
- Calories 113
- Fat 4g
- Carbs 15g
- Fiber 1g
- Sugar 1g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Cut potatoes into wedges. Then, stir salt into a large pot of rolling boiling water and add potatoes. Bring up to a boil and parboil for 6-7 minutes.
- Drain potatoes in small batches and mix in a bowl with the rest of the "Dressing Mix" ingredients.
- Using a large spoon, Transfer potato wedges to a greased baking dish (with
- non-stick cooking spray). Drizzle remaining dressing over top and add a whole
- lemon, cut into quarters.
- Bake in a preheated 425°F for 40 minutes. Then, broil for just a minute or until tops of potatoes are crisp.
- Sprinkle with garnishes and serve.
- Enjoy!
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