Low Sodium Greek Lemon Roasted Potatoes Recipe
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Jump to Recipe Print Recipe Share Pin For Later EmailThese roasted low sodium Greek lemon potatoes are a fantastic and easy side dish recipe that are loaded with herbs and spices! A great side dish to serve along side your favorite protein.
Crispy on the outside and tender in the middle, these potatoes are tossed with olive oil, spices, chicken stock, and some lemon and roasted to perfection. Serve these potatoes alongside low sodium hot honey chicken or flaky low sodium baked halibut for a complete meal!
These flavorful potatoes are one of our go-to low sodium sides! They are simple to make (the oven does almost all of the work) and they are so versatile. You could serve them up with just about anything for dinner.
These are similar to the tasty potatoes that you can get at Greek restaurants, but with no added salt! I load these up with dried herbs, fresh parsley, and lots of lemon juice for a great flavor.
This Low Sodium Greek Lemon Potato Recipe Is
- Bright
- Flavorful
- Tender
- Easy to Make
- Versatile
- Earthy
- A Great Low Sodium Side
Fantastic Low Sodium Potato Recipes
Potatoes are naturally low in sodium – they naturally contain 5mg of sodium per a 100 ounce serving. They also contain potassium and can be a good source of Vitamin C if you enjoy them with the peels on.
Potatoes are one of our favorite staples on a low sodium diet. We love making crispy oven-baked fries, making garlic mashed potatoes, and making twice baked potatoes for a low salt side dish.
Browse all our low sodium potato recipes here to find your next favorite!
Ingredients for these Roasted Lemon Potatoes
Potatoes
I used small yellow new potatoes that I quartered for this recipe. I have also made these with fingerling potatoes that I halved and they turned out great! You could use white potatoes or red potatoes too. Just cut all the potatoes to the same thickness so they cook evenly.
Fresh Garlic
I used chopped garlic cloves to add into the potatoes for added flavor. You could also use garlic powder if desired, but I like to use fresh because it adds a bit more flavor.
Olive Oil
I like the flavor of olive oil, but you can use a different neutral oil like sunflower oil or vegetable oil as well.
Lemon
Fresh lemon juice is key in this recipe to give it the best flavor!
Chicken Broth/Stock
I simmered the chicken and spices in a bit of chicken stock. There are a few different types of both or stock you can buy:
- Homemade Broth/Stock – this is my go-to option for soups, as I can control the ingredients and flavor that goes into the broth. You can make my simple low sodium chicken stock recipe. Add all the ingredients to a large pot, simmer for an hour, strain and enjoy in this recipe.
- ‘Low Sodium’ or ‘Reduced Sodium’ Chicken Broth/Stock – even though the packaging says “low or reduced sodium” this broth can still often contains salt. It just contains a lower amount than regular chicken broth or stock.
- ‘Unsalted’ or ‘No Salt Added’ Chicken Broth/Stock – This broth has no added salt, which keeps the sodium content low. It still can contain a low amount of sodium from the natural ingredients that the stock is made of (vegetables/chicken).
- Sodium Free Bouillon – Bouillon cubes or packets are a great 0 mg sodium option. You just add water to a cube or powder, and you have broth in minutes.
Herbs & Spices
I used dried oregano on the potatoes, and tossed in some fresh parsley after they were finished baking for an herby flavor!
How To Roast Low Sodium Greek Potatoes
- Preheat the oven to 425 degrees Fahrenheit.
- In a casserole dish, or sheet pan with at least 1 inch sides, add the potatoes, garlic, olive oil, chicken stock, oregano, and lemon juice. Mix well to combine and coat the potatoes in the oil, broth, and spice mixture.
- Place casserole dish in the oven, and bake for 50-60 minutes (flip potatoes halfway), until the potatoes are browned and tender.
- Remove from oven, and toss with fresh parsley. Serve hot.
- Store leftovers in an airtight container and refrigerate for up to 2 days.
This recipe uses fresh lemon juice, garlic, dried oregano, and fresh parsley as the herbs and spices that add flavor to the potatoes without salt. The potatoes also roast in a bit of no-salt-added chicken stock which gives additional flavor as well.
Absolutely! If you wanted to marinate the potatoes in the olive oil, lemon, garlic, and oregano mixture before baking, you can do so for up to 4 hours.
More Tasty Low Sodium Recipes with Potatoes You May Enjoy!
- Low Sodium Crispy Smashed Potatoes
- Low Sodium Twice Baked Potatoes
- Creamy Low Sodium Potato Salad
- Low Sodium Oven Baked Fries
- Low Sodium Sweet Potato Casserole Recipe
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Low Sodium Greek Lemon Potatoes
Equipment
- Casserole Dish
Ingredients
- 1.5 lbs yellow baby potatoes chopped into wedges or cubed into 1 inch pieces
- 2 cloves garlic minced
- 2 tablespoons olive oil
- ½ cup no-salt-added chicken stock or vegetable stock
- 1 teaspoon oregano
- 1 lemon juiced, about 2 tablespoons
- ¼ cup fresh parsley chopped
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a casserole dish, or sheet pan with at least 1 inch sides, add the potatoes, garlic, olive oil, chicken stock, oregano, and lemon juice. Mix well to combine and coat the potatoes in the oil, broth, and spice mixture.
- Place casserole dish in the oven, and bake for 50-60 minutes (flip potatoes halfway), until the potatoes are browned and tender.
- Remove from oven, and toss with fresh parsley and a little extra lemon if desired. Serve hot.
- Store leftovers in an airtight container and refrigerate for up to 2 days.
Notes
Serving Size
The nutritional information estimated here is for 1/4th of the total recipe, or about 1/2 cup of potatoes each!Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Fantastic addition to any meal