Name: Greek Lemon Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1/3 c. chicken broth -; 1/3 c. extra-virgin olive oil -; 1/4 c. freshly squeezed lemon juice -; Kosher salt -; 2 lb. Yukon gold potatoes (about 5 to 6 medium), peeled and cut into 1" wedges -; 2 cloves garlic, grated or minced -; 2 tsp. dried oregano -; Chopped fresh parsley, for serving (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Greek Lemon Potatoes

1. 1/3 c. chicken broth -

2. 1/3 c. extra-virgin olive oil -

3. 1/4 c. freshly squeezed lemon juice -

4. Kosher salt -

5. 2 lb. Yukon gold potatoes (about 5 to 6 medium), peeled and cut into 1" wedges -

6. 2 cloves garlic, grated or minced -

7. 2 tsp. dried oregano -

8. Chopped fresh parsley, for serving (optional) -

How to cook deliciously - Greek Lemon Potatoes

1. Stage

Preheat oven to 450°. In a large bowl, whisk oil, broth, lemon juice, and 1 tbsp. salt until combined. Add potatoes and toss to coat. Spread potatoes on a rimmed baking sheet and pour any remaining liquid over top.

2. Stage

Roast potatoes, flipping halfway through, until just tender and liquid is mostly evaporated, 25 to 28 minutes.

3. Stage

Sprinkle potatoes with garlic and oregano and toss to distribute. Continue to roast until potatoes are golden brown and edges are crisp, 5 to 10 minutes more.

4. Stage

Arrange potatoes on a platter and sprinkle with parsley (if using)