Greek Style Roasted Lemon Butter Potatoes


3 pounds of baby golden potatoes, sliced

⅓ cup butter, unsalted and melted

½ to 1 tbsp fresh squeezed lemon juice

⅔ cup chicken broth, low sodium

¾ tsp rosemary

1 tsp oregano

3 tbsp garlic, freshly minced

¾ to 1 cup Parmesan Cheese, freshly grated

Salt and pepper to taste


Preheat the oven to 375*

Spray a 9×13 baking dish with nonstick spray

Pour and spread the melted butter at the bottom of the baking dish

Layer the sliced potatoes in the baking dish

Add the chicken broth, oregano, rosemary, salt and pepper and the minced garlic together in a bowl

Stir well to combine

Pour half of the chicken broth over the potatoes and mix

Pour the remaining chicken broth over the potatoes and mix again

Cover with aluminum foil and place on center rack in the oven

Bake for 40 minutes and remove the pan from the oven

Remove the aluminum foil and cover the potatoes with the grated parmesan

Return to the oven and bake for an additional 30 minutes.


Nutrition Information:


Amount Per Serving: CALORIES: 120 | TOTAL FAT: 12g | SATURATED FAT: 6g | UNSATURATED FAT: 6g | CHOLESTEROL: 120mg | CARBOHYDRATES: 140g | FIBER: 4g | SUGAR: 18g | PROTEIN: 12g

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