Greek Roasted Lemon Potatoes with Garlic, Feta & Hot Honey Drizzle
Ingredients
Roasted Potatoes
2 lbs (900 g) Yukon Gold potatoes, cut into wedges
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken or vegetable brothHot Honey Drizzle2 tablespoons honey
1 teaspoon crushed red pepper flakes
1 teaspoon fresh lemon juiceToppings
1/2 cup feta cheese, crumbled
2 tablespoons fresh parsley, choppedOptional GarnishExtra crumbled feta cheeseLemon wedgesFresh oreganoCrushed red pepper flakesFreshly cracked black pepper
Directions
Preheat the oven to 425°F (220°C). Line a large baking dish or rimmed baking sheet with parchment paper.In a large bowl, toss the potato wedges with olive oil, garlic, lemon juice, lemon zest, oregano, thyme, sea salt, and black pepper until evenly coated.Arrange the potatoes in a single layer in the prepared baking dish and pour the chicken or vegetable broth around the potatoes.Roast for 45–50 minutes, turning halfway through, until the potatoes are golden brown, crispy on the edges, and tender inside.Meanwhile, whisk together the honey, crushed red pepper flakes, and lemon juice in a small bowl until well combined.Transfer the roasted potatoes to a large serving platter.Sprinkle evenly with the crumbled feta cheese and chopped fresh parsley.Drizzle the warm hot honey sauce generously over the potatoes.Garnish with extra feta cheese, lemon wedges, fresh oregano, crushed red pepper flakes, and freshly cracked black pepper.Serve immediately as a flavorful side dish or vegetarian main course.Nutritional Information (Per Serving)Calories: 360Protein: 8gCarbohydrates: 42gFat: 18gFiber: 5gSugar: 8gSodium: 510mg😋😋