Greek Lemon Potatoes

Greek Lemon Potatoes

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.

DifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 6 large russet potatoes, peeled and each cut into 6 long wedges
  cup olive oil
 2 lemons, juiced (about 1/2 cup)
 2 tsp kosher salt
 ½ tsp pepper
 1 tsp oregano
 1 tsp other herbs (rosemary, italian seasoning)
 3 cups chicken broth, and possibly more as needed
 2 garlic cloves, minced
 parsley and extra lemon slices for garnish, optional

1

Preheat the oven to 400.

2

Mix all the ingredients together, except the chicken stock and the garnish. Rub with your hands to ensure your potatoes are nicely coated. Fit everything in a single layer into 9x13 baking dish, ideally glass or ceramic. Carefully pour in the chicken stock into the pan, it should almost completely submerge the potatoes.

3

Bake in preheated oven for about 1 hour, flipping potatoes half-way through the cooking process. Your chicken stock will evaporate and reduce quickly so keep an eye on it and add more as needed. After about an hour, your potatoes should be fork tender and the sauce should reduce to about 1/4" in height into thick lemony delicious sauce. Toss the potatoes very gently with this sauce, avoid breaking your potato wedges. Serve garnished with parsley and extra lemon slices if desired.

Ingredients

 6 large russet potatoes, peeled and each cut into 6 long wedges
  cup olive oil
 2 lemons, juiced (about 1/2 cup)
 2 tsp kosher salt
 ½ tsp pepper
 1 tsp oregano
 1 tsp other herbs (rosemary, italian seasoning)
 3 cups chicken broth, and possibly more as needed
 2 garlic cloves, minced
 parsley and extra lemon slices for garnish, optional

Directions

1

Preheat the oven to 400.

2

Mix all the ingredients together, except the chicken stock and the garnish. Rub with your hands to ensure your potatoes are nicely coated. Fit everything in a single layer into 9x13 baking dish, ideally glass or ceramic. Carefully pour in the chicken stock into the pan, it should almost completely submerge the potatoes.

3

Bake in preheated oven for about 1 hour, flipping potatoes half-way through the cooking process. Your chicken stock will evaporate and reduce quickly so keep an eye on it and add more as needed. After about an hour, your potatoes should be fork tender and the sauce should reduce to about 1/4" in height into thick lemony delicious sauce. Toss the potatoes very gently with this sauce, avoid breaking your potato wedges. Serve garnished with parsley and extra lemon slices if desired.

Greek Lemon Potatoes

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.

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