Healthy, quick, and easy! These Instantpot Greek Lemon Potatoes are potato perfection! Pair with chicken souvlaki skewers and a Greek salad for a tasty meal.
I’ve taken a few shots at this recipe, and you’ll be glad that I persisted, because I can honestly say now that it’s perfect! You won’t find tastier Greek Lemon Potatoes anywhere, I guarantee it!
That’s a money back guarantee… oh wait, this recipe is free to read so I’m fully covered 🙂
tastier with time
If you happen to have leftovers of these InstantPot Greek Lemon Potatoes, you are one lucky person. First of all, because that means you get to enjoy them twice. Secondly, they work really well to re-purpose them!
You can fry them up on the stove and have the tastiest hashbrowns to add to scrambled eggs for breakfast. If you haven’t perfected scrambled eggs yet, don’t worry, I’ve also done extensive recipe testing on scrambled eggs and have come up with the perfect way to make them.
I’ve also used them in this sheet pan pork and prunes meal, which made the whole thing off the hook!
why these instantpot greek lemon potatoes are a smart choice
Notice those gorgeous red skins on the potatoes? That’s where the magic of potatoes lies! Every recipe for Greek lemon potatoes that I’ve seen calls for peeled potatoes.
Sacrilege! Peeled potatoes drive me crazy, because the skins have considerably more fibre than the flesh! Don’t throw out the good stuff!
Fibre is a key nutrient for keeping both our guts and our hearts healthy. We need fibre, not only to keep things moving in the gut, but also to promote the growth of healthy gut bacteria. Essentially fibre is the food that the good bacteria live off of!
Not only that…. it’s SO MUCH WORK to peel potatoes! So go ahead: be lazy and keep the peels on your potatoes!
If you make this recipe, please let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations!Print
- 2.5 lbs potatoes (about 10 small)
- 2 tbsp olive oil
- ¼ cup lemon juice (juice from 2 small lemons)
- 1 tsp oregano
- 3/4 tsp salt
- freshly ground pepper
- 2 tsp chicken or vegetable bouillon *see note
- Scrub the potatoes.
- Cut into bite-sized chunks and place in Instantpot.
- Whisk together the olive oil, lemon juice, oregano, salt, and bouillon.
- Pour over the potatoes.
- Stir to combine slightly.
- Crack some freshly ground pepper over top.
- Put the lid on tightly and make sure vent is on “sealing.”
- Press manual and choose 7 minutes.
- Use release method of your choice.
*I like to use the Better Than Bouillon paste. It has a delicious authentic chicken broth flavour!
- Calories: 196
- Sugar: 1.5
- Fat: 5
- Carbohydrates: 36
- Fiber: 2.5
- Protein: 4.5
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