Greek-Style Lemon Roasted Potatoes

 

                                                * Potatoes before they are baked for 1 hour.

Serves 6 

Ingredients: 

3 lbs of potatoes, peeled and cut into *thick wedges

1/3 cup olive oil 

2 lemons, juiced

2 tsp salt (or less) 

1 tsp fresh or dried oregano (or Italian seasoning) 

1/2 tsp ground black pepper 

3 cups of chicken or vegetable broth 

Directions: 

Preheat oven to 400F (200C). 

Put potatoes wedges into a large bowl.  Drizzle olive oil and lemon juice over the wedges and toss to coat. Season with salt, oregano, and pepper and toss again.  Spread the potatoes in a single layer in a 2" deep pan. Pour the broth over the potatoes. 

Roast the potatoes in the preheated oven until tender and golden, about 1 hour. 

Add salt/pepper if needed. 

* I adjusted the recipe for 2 people in this photo. Baking pan is 8x8.  I used Yukon Gold potatoes (3), 1 tablespoon of olive oil, juice of 1/2 lemon, 1/4 tsp seasoning, and 1 cup of chicken broth.

"Better than Bouillon" 

This is a great mix with a variety of flavor choices. It is a paste and you add boiling water. Store in the fridge after opening. Available in most grocery stores. 

Better than Bouillon Product