If I had these potatoes and then never ate potatoes again, I’d probably die happy. These are the potatoes I dream about and if I’m going out for Greek food, it’s only because of these. Not that I don’t like everything else! But dreams need to be fulfilled ya know? Creamy and lemony and savory, this recipe is the closest I’ve ever had outside of a restaurant. And they couldn’t be easier to make! A little bit of marinating, an hour in the oven and you’re done. This recipe gives a new twist on side dishes, great for having people over, or if you just want something different from roasted or mashed potatoes.
3 lb Yukon Gold Potatoes
1/2 cup Lemon Juice – Fresh – 4 Lemons
1/3 cup Olive Oil
1 tsp Oregano
2-4 Garlic cloves
1/2 tsp Sea Salt
1/4 tsp Black Pepper
2 cups Vegetable Stock – Low Sodium
–Slice potatoes into wedges or slice in half widthwise then quarter lengthwise. Set aside in a bowl of water while you put together the marinade.
-In a 1 gallon ziploc bag or a container big enough to hold the potatoes, combine the remaining ingredients.
-Drain and dry the potatoes and add to marinade. Marinate for at least 2 hours.
-Preheat oven to 400°F, layer potatoes in the bottom of a 9×13 glass or pyrex roasting pan and pour half the marinade in. I had to use two roasting pans.
-Roast for an hour, turning periodically. Turn the broiler on at the end if you want a crispier potato.
-Serve with optional marinade drizzle over top.
Serves – 6
Weight Watchers points per serving – 9
Calories – 277.4
Fat – 12.1g
Fibre – 4.9g
Sodium – 397.5mg
Carbohydrates – 47.4g
Protein – 7.3g