Greek Style Roasted Lemon Butter Potatoes
Greek Style Roasted Lemon Butter Potatoes are made with sliced baby potatoes baked in butter, lemon juice, garlic, herbs, and chicken broth, then finished with grated Parmesan cheese until tender and golden.
Print
Pin
Servings: 12
Ingredients
- 3 lb baby golden potatoes sliced evenly
- ⅓ cup unsalted butter melted
- ½ to 1 tbsp fresh lemon juice
- ⅔ cup low-sodium chicken broth
- ¾ tsp dried rosemary
- 1 tsp dried oregano
- 3 tbsp fresh garlic minced
- ¾ to 1 cup Parmesan cheese freshly grated
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Pour the melted butter evenly across the bottom of the prepared baking dish.
- Arrange the sliced potatoes in an even layer over the butter.
- In a mixing bowl, combine the chicken broth, lemon juice, rosemary, oregano, minced garlic, salt, and pepper. Stir until well blended.
- Pour approximately half of the broth mixture over the potatoes and gently toss to coat. Add the remaining broth mixture and toss again until evenly distributed.
- Cover the baking dish tightly with aluminum foil and place on the center oven rack. Bake for 40 minutes.
- Remove the baking dish from the oven and carefully remove the foil. Sprinkle the grated Parmesan cheese evenly over the potatoes.
- Return the dish to the oven uncovered and bake for an additional 25–30 minutes, or until the potatoes are tender and the top is lightly golden.
- Remove from the oven and allow the potatoes to rest for several minutes before serving.
Notes
This recipe can be made gluten free by ensuring the chicken broth and Parmesan cheese are certified gluten free. All remaining ingredients are naturally gluten free, but product labels should be checked to avoid cross-contamination.