Greek Roasted Lemon Potatoes
Golden potatoes with crispy edges and tender centers, roasted in lemon-oregano broth until caramelized. A Mediterranean side that's gentle on the gut when prepared without skins—at 3g fiber per serving, best enjoyed during remission.
Greek Roasted Lemon Potatoes
Golden potatoes with crispy edges and tender centers, roasted in lemon-oregano broth until caramelized. A Mediterranean side that's gentle on the gut when prepared without skins—at 3g fiber per serving, best enjoyed during remission.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Preheat oven to 400°F (200°C).
400°F (200°C)Equipment: ovenPeel the potatoes completely, then cut into thick wedges about 2 inches long.
Equipment: vegetable peeler, cutting board, knifeTip: Complete peeling is critical for IBD—potato skins contain tough, insoluble fiberArrange the potato wedges in a 9x13-inch baking dish in a single layer, cut sides facing up for maximum browning.
Equipment: 9x13-inch baking dishWhisk together the olive oil, lemon juice, broth, oregano, salt, and pepper in a measuring cup.
Equipment: measuring cup, whiskPour the liquid mixture over the potatoes, making sure each wedge gets some of the oregano.
Toss gently with your hands to coat all sides evenly.
Roast for 25 minutes undisturbed, allowing the bottoms to develop deep golden color.
400°F (200°C)Tip: Resist the urge to stir—undisturbed roasting creates the golden crustFlip each potato wedge carefully with a spatula and roast for another 20-25 minutes, until the edges are crispy and caramelized and a fork slides through easily.
Equipment: spatulaCheck that most of the liquid has been absorbed and the potatoes have a golden-brown crust on both sides.
Garnish with fresh parsley and serve immediately while the edges are still crispy.
Notes
Storage
Refrigerate in an airtight container for up to 4 days. Reheat in a 400°F (200°C) oven for 10-12 minutes to recrisp the edges. Avoid microwaving—it makes them soggy.
SCD alternative
Potatoes are not permitted on the Specific Carbohydrate Diet. Substitute with turnips or rutabaga—peel, cut into wedges, and roast the same way (may need 5-10 extra minutes).
Yukon Gold for creaminess
These potatoes have a naturally buttery texture that stays moist during roasting. Russets work but tend to be drier and fluffier inside.
The broth technique
Adding liquid while roasting is the secret to ultra-tender interiors. The potatoes steam and roast simultaneously, creating a contrast between crispy exteriors and creamy centers.
Reduce lemon for sensitivity
Cut the lemon juice to 2 tablespoons and add an extra 2 tablespoons of broth if citrus bothers you. The oregano still delivers plenty of flavor.
Make-ahead
You can peel and cut the potatoes up to 4 hours ahead. Store in a bowl of cold water in the refrigerator to prevent browning, then drain and pat dry before roasting.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
