Greek Lemon Potatoes
Greek lemon potatoes is a simple and fragrant dish that tastes of summer. This side dish is perfect for a quick supper, a mezze or barbecue with friends.
Servings: 2 people.
- 1/2 lemon
- 220 g new or salad potatoes
- 1 tbsp olive oil
- 25 g feta cheese - cubed
- 1 sprig oregano
- 1 sprig thyme
- salt and pepper - to taste
Preheat the oven to 170°C (Fan) / 340°F (Fan) / Gas Mark 5.
Cut the lemon into segments. Clean the potatoes, cutting the larger ones in half. Cut feta into 1 cm cubes.
Put the potatoes in a pan, cover with water, a pinch of salt, bring to the boil and then turn the ring down to a gentle simmer. Cook for ten minutes.
Drain potatoes and add to a large roasting dish. Each piece should have plenty of room. Add the olive oil, and turn the potatoes with a spatula to coat evenly.
Add the feta, lemon and herbs.
Roast the potatoes for 25 minutes, until cooked through. Serve Greek lemon potatoes immediately.
- To avoid the potatoes overcooking and breaking up, don’t simmer them too fast. The water should be just moving.
- Try making this with different herbs or add some Greek olives.
- Greek lemon potatoes work well with fish dishes. Alternatively, serve them as part of a mezze or a barbecue spread.
- This recipe is 6 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 170kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 151mg | Potassium: 492mg | Fiber: 4g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 27.6mg | Calcium: 118mg | Iron: 4.1mg