Golden Greek Lemon Potatoes: Allergy-Friendly

Ingredients:

  • 2 pounds (about 900g) Yukon Gold or Russet potatoes, peeled and cut into wedges
  • 1/4 cup olive oil
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup gluten-free vegetable or chicken broth
  • Fresh parsley, chopped (for garnish)
  • Lemon zest (optional, for extra flavor)

Instructions:

  1. Preheat the Oven:
    Preheat your oven to 400°F (200°C).

  2. Prepare the Potatoes:
    In a large mixing bowl, combine the potato wedges, olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Toss well to coat the potatoes evenly.

  3. Add Broth:
    Place the potatoes in a single layer in a baking dish. Pour the gluten-free broth over the potatoes.

  4. Bake:
    Bake for 45-50 minutes, stirring once or twice to ensure they cook evenly. The liquid should mostly evaporate, and the potatoes should start to brown and crisp.

  5. Broil (Optional):
    For extra crispiness, turn the broiler on for 3-5 minutes until the edges are golden brown.

  6. Garnish and Serve:
    Sprinkle with fresh parsley and lemon zest before serving.

Tips:

  • Make it Crispy: For even crispier potatoes, spread them out on a baking sheet and avoid overcrowding.
  • Flavor Boost: Add a sprinkle of smoked paprika or fresh rosemary for variation.

Enjoy your gluten-free, dairy-free Greek-inspired dish! 🥔🍋

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