Greek Style Roasted Lemon Butter Potatoes


3 pounds small golden potatoes, sliced

⅓ cup butter, unsalted and melted

½ to 1 tablespoon freshly squeezed lemon juice

⅔ cup chicken broth, low sodium

¾ teaspoon rosemary

1 teaspoon of oregano

3 tablespoons garlic, freshly minced

¾ to 1 cup parmesan cheese, freshly grated

Salt and pepper to taste


Preheat oven to 375*

Spray a 9×13 baking dish with nonstick spray

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

Spread the sliced ​​potatoes in the baking dish

Add chicken broth, oregano, rosemary, salt and pepper and minced garlic to 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 foil and place on the center rack of 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 another 30 minutes.


Nutrition Information:


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

See also  Ultimate Chocolate Cake

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