Greek Lemon Potatoes

Name: Greek Lemon Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 6 medium russet potatoes, peeled and each cut into 6 long wedges; ⅓ cup olive oil; ⅓ cup freshly squeezed lemon juice; 1 ¾ tsp kosher salt; ½ tsp pepper; 1 tsp dried oregano; 1 tsp other herbs (rosemary, italian seasoning); 1 ½ cups chicken broth, and possibly more as needed; 3 garlic cloves, minced; parsley and extra lemon slices for garnish, optional

Written by Ellen Published on April 11, 2019 in

DifficultyBeginner

Yields6 Servings

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

6 medium russet potatoes, peeled and each cut into 6 long wedges

⅓ cup olive oil

⅓ cup freshly squeezed lemon juice

1 ¾ tsp kosher salt

½ tsp pepper

1 tsp dried oregano

1 tsp other herbs (rosemary, italian seasoning)

1 ½ cups chicken broth, and possibly more as needed

3 garlic cloves, minced

parsley and extra lemon slices for garnish, optional

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.