My family looooves my Lemon Greek Potatoes. Today I decided to switch it up and make them in zesty tomato sauce. And turns out, they love these potatoes better than the original version!! So easy to make and always a crowd-pleaser!
Greek Potatoes in Tomato Lemon Sauce
Servings
4
servingsPrep time
20
minutesCooking time
2
hoursCalorieskcal
Ingredients
6 medium russet potatoes, peeled and each cut into 6 long wedges
⅓ cup olive oil
⅓ cup freshly squeezed lemon juice
1 3/4 tsp kosher salt
½ tsp pepper
1 tsp dried oregano
1 tsp other herbs (rosemary, italian seasoning)
1 cup chicken broth
3/4 cup tomato sauce
4 garlic cloves, minced
Chives and extra lemon slices for garnish, optional
Directions
- Preheat the oven to 350F.
- Mix all the ingredients together, except potatoes and garnish in a 9×13 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 covered for 1 hour and 15 minutes, then uncover and finish baking uncovered for about 45 minutes. 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 continue baking uncovered for another 15-30 minutes. Serve garnished with parsley and extra lemon slices if desired.
