Greek Lemon Potatoes

Greek Lemon Potatoes

Yield: 6 to 8 servings From Episode 71

Potato wedges roasted in lemony broth until creamy inside and crisp-edged.

Ingredients

  • 1/3 cup lemon juice
  • 1/3 cup chicken broth
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • Black pepper
  • 3 tablespoons dried oregano, divided
  • 2 1/2 lb Yukon Gold potatoes, cut into wedges

Steps

  1. Heat the oven to 425°F. Whisk lemon juice, broth, olive oil, salt, garlic powder, pepper, and about 2 tablespoons oregano.
  2. Toss the potato wedges in the mixture and spread in a roasting pan. Roast about 30 minutes.
  3. Toss, then roast 10 to 15 minutes more until creamy inside with crisp edges.
  4. Finish with the remaining oregano and serve.

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