If you love potatoes – you will love this dish. If you love lemons – you will love this dish. If you love Greek food – you will love this dish.
And if you happen to be someone who doesn’t like potatoes – you will probably also love this dish! I’m serious. These potatoes are that delicious.
I personally know a handful of individuals who don’t like potatoes, yet love these!
These potatoes are worthy of any company, but can also be served as a weeknight meal as they are very low maintenance. How about topping these with seasoned chicken thighs in the last half an hour of cooking for a one pan supper?
Serve these with tzatziki or even plain Greek yogurt, if desired.
Preheat the oven to 350F.
Mix all the ingredients together, except potatoes and garnish in a 9x13 baking dish, ideally glass or ceramic. Add potatoes and toss them to make sure they are coated with the mixture. Your potatoes should cover the entire bottom of the dish in a single layer, so if your potatoes were too small, you might need to add a few more. Cover tightly with aluminum wrap.
Bake in preheated oven for about 2 hours. Coat potatoes very gently with what should be a thickened sauce, avoid breaking your potato wedges. If not tender or the sauce is too runny, then cover back with aluminum foil and bake for another 15-30 minutes. Serve garnished with parsley and extra lemon slices if desired.
Ingredients
Directions
Preheat the oven to 350F.
Mix all the ingredients together, except potatoes and garnish in a 9x13 baking dish, ideally glass or ceramic. Add potatoes and toss them to make sure they are coated with the mixture. Your potatoes should cover the entire bottom of the dish in a single layer, so if your potatoes were too small, you might need to add a few more. Cover tightly with aluminum wrap.
Bake in preheated oven for about 2 hours. Coat potatoes very gently with what should be a thickened sauce, avoid breaking your potato wedges. If not tender or the sauce is too runny, then cover back with aluminum foil and bake for another 15-30 minutes. Serve garnished with parsley and extra lemon slices if desired.
Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your chicken stock.
Make it Vegetarian/Vegan: replace chicken stock with vegetable stock.
Happens to be Dairy-Free.
