How To Make Greek Roasted Potatoes

Potatoes have lots of FIBER and PROTEIN…and did we mention they’re super DELICIOUS in this dinner dish? 

Approximately 74 percent of the fiber in a whole baked potato is insoluble, according to the USDA. Insoluble fiber binds to water and sweeps material through the digestive tract more efficiently. It also supports bowel regularity by generating larger, softer stools that are easier to pass.

Whole baked potatoes are still a significant source of soluble fiber, which accounts for about 26 percent of their total fiber content.


  • 1 pound 5 ounces potatoes
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 2 1/2 tablespoons olive oil
  • 2 teaspoons low sodium chicken bouillon
  • 1/2 teaspoons salt
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary


Preheat the oven to 400 °F and line a rimmed baking sheet with heavy duty foil. The potatoes tend to stick towards the end of the roasting process.

Wash, peel, and cut the potatoes into approximately 1″x3/4″ chunks.

In the prepared pan, mix together the water, lemon juice, olive oil, chicken bouillon, and salt. Add the potatoes and stir to coat in the liquid.

Cover the pan with foil and bake for 40 minutes.

Remove the pan from the oven, uncover, and add the minced garlic, thyme and rosemary. Stir to evenly distribute the garlic and herbs.

Bake for another 30-35 minutes, stirring every 10 minutes.

Once they’re crisp, remove from the oven and let sit for about 5 minutes. Salt to taste.

Serve and enjoy!