Greek Lemon Potatoes
Servings 4
Equipment
- 9-inch Baking Dish
- Baking Sheet
Ingredients
- 1½ lbs of Yukon gold potatoes peeled & cut into same-size wedges
- ¾ cup chicken or vegetable broth
- ¼ cup olive oil
- 2½ tbsp fresh lemon juice
- 1 tbsp fresh oregano chopped (plus more for serving)
- 3 cloves of garlic grated on a microplane (so it will melt into the liquid, otherwise you will have burned little garlic bits)
- Crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Combine the broth, olive oil, lemon juice, garlic, and oregano in a 9-inch baking dish. Season with crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss evenly, coating the potatoes. Side Note: Grate the garlic with a microplane so it will melt into the liquid; otherwise, you will have burned little garlic bits.
- Place into the oven to bake for 20 minutes.
- Flip the potatoes over and continue baking for 25 minutes.
- Remove the baking dish from the oven and carefully place the potato wedges on a baking sheet in a single layer.
- Tilt the original baking dish and spoon off as much oil as possible (some juice is okay). Drizzle the oil all over the potato wedges.
- Place the baking sheet into the oven to roast for 30-35 minutes, turning once or twice, until the potatoes are golden brown with crispy edges.
- Return the original baking dish with the juices to the oven for the last 5-10 minutes of potato roasting time, to reduce.
- Transfer potatoes to a serving platter and drizzle the juices evenly over the wedges.
- Top with freshly chopped oregano and lemon wedges. Enjoy.