Greek Potatoes Lemon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cloves of garlic, finely chopped
02 -
1.5 cups of chicken stock
03 -
2.5 pounds of starchy potatoes, peeled and sliced into thick sections
04 -
0.25 cup freshly squeezed lemon juice
05 -
0.5 cup extra virgin olive oil
06 -
1 teaspoon coarse sea salt
07 -
A few cracks of black pepper, as much as you like
08 -
1 tablespoon of dried oregano, or 2-3 tablespoons of the fresh kind
09 -
Optional: A pinch of paprika to sprinkle over the top
# Instructions:
01 -
Cut your peeled potatoes into chunky wedges, rinse them under running water, then drain thoroughly.
02 -
Grab a 13×9 inch pan and pour in the stock, lemon juice, olive oil, oregano, garlic, salt, and black pepper. Stir everything together.
03 -
Toss the wedges into the sauce, making sure each piece gets coated evenly.
04 -
With the dish uncovered, roast the potatoes in an oven preheated to 350°F for 90 minutes. Check doneness with a fork. If they need more time, cook for another 15 minutes.
05 -
Let the dish rest on the counter for about 10 minutes before serving. This helps the flavors settle.
# Notes:
01 -
Feel free to sub in Yukon Gold, Russet, red, or new potatoes. If you're using fresh garden ones, keeping the skin on works too!