Crispy Greek Potatoes

Thank goodness I can still eat potatoes on 21 Day Fix and eating clean. I was never a fan of the no carb dieting craze because what is life without potatoes? Boring! This simple potatoes are a wonderful side for any dinner. I typically will make them with some grilled chicken and a nice tossed salad. The leftovers are wonderful cut up and tossed in with some scramble eggs. My family loves the too which is a win for me! The crispy of the outside potato is a wonderful texture with the soft fluffy insides. I my have to make another batch of these tonight!

Crispy Greek Potatoes
6 medium size potatoes, cooked, peeled and sliced in half and cooled
2 tablespoons of lemon juice
1/4 cup of whole wheat organic flour
2 tablespoons of Greek seasoning (for a clean recipe click here)
1 teaspoon of sea salt
1 teaspoon of pepper
olive oil

Preheat oven to 400 degrees. Place potatoes in large bowl and toss with lemon juice. In a separate bowl combine flour, Greek seasoning, sea salt and pepper. Coat potatoes with flour mixture and place in fridge for 10-15 minutes. In a metal pan (I don’t recommend using glass because you won’t get the desired crispness) lightly drizzle it with olive oil. Place potatoes in pan in SINGLE layer. Lightly drizzle additional oil on top and place in oven. Cook about 10-15 minutes until potatoes are crisp on bottom side, flip and crisp on other side for another 10-15 minutes. When potatoes are desired crispness on each side, remove pan, place potatoes on paper towel if needed if there is any residual olive oil and serve! To save time, you can make the potatoes and season them the night before and keep them in the fridge until you bake!

21 Day Fix: measure with yellow container

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