How to make Greek Style Roasted Lemon Butter Potatoes
Ingredients
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
Instructions
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.
Enjoy!
Nutrition Information:
SERVING SIZE: 1
Amount Per Serving: CALORIES: 120 | TOTAL FAT: 12g | SATURATED FAT: 6g | UNSATURATED FAT: 6g | CHOLESTEROL: 120mg | CARBOHYDRATES: 140g | FIBER: 4g | SUGAR: 18g | PROTEIN: 12g