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mini potatoes, baked lemon and baked broccoli in a bowl with vegan whipped feta dip on a white backdrop

Greek Potatoes With Lemon and Broccoli

Print Recipe
A delicious twist on traditional Greek potatoes that gives them a pop of color and extra dietary fiber.
Course Side Dish
Cuisine Greek
Keyword greek food, greek potatoes, longevity series, side dish, vegan greek dish, vegan greek food, vegan greek potatoes, vegan recipes for longevity, vegan side dish
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6
Calories 117.2
Author carleigh

Equipment

  • Sheetpan
  • Parchment

Ingredients

  • 1½ lbs mini yellow potatoes
  • 3 tbsp olive oil
  • 2 tbsp oregano
  • 1 tsp paprika
  • 1½ tsp salt
  • 2 lemons juiced
  • ½ lemon sliced
  • 1 head broccoli broken into florets
  • 4 cloves garlic minced
  • 1 handful parsley chopped
  • 1 cup whipped feta dip optional

Instructions

  • Preheat the oven to 425F.
  • Add the potatoes to a baking sheet. Drizzle on olive oil, along with the oregano, paprika, salt and lemon juice. Using your hands or a spatula, toss the potatoes until evenly covered in the lemon juice, oil and spices.
  • Place in the oven for 20 minutes. After 20 minutes, remove from the oven and toss. Add the broccoli florets, minced garlic, parsley and sliced lemon. Once again, using a spatula, mix until the potatoes and broccoli are evenly dispersed and coated in the garlic and parsley. Add more oil or salt as desired at this point. 
  • Place in the oven for an additional 20 minutes until the potatoes are crispy and the broccoli is cooked through. Enjoy with vegan whipped feta dip or as a side dish as desired. 

Nutrition

Calories: 117.2kcal | Carbohydrates: 12.8g | Protein: 3.7g | Fat: 7.6g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Sodium: 617mg | Potassium: 416.9mg | Fiber: 4.7g | Sugar: 3g | Vitamin A: 751.6IU | Vitamin C: 116.8mg | Calcium: 91mg | Iron: 1.7mg