Name: Greek Lemon Potatoes
Prep time: 2 h 20 min
Cook time: 1 h
Total time: 3 h 20 min
Ingredients: 3 pounds Yukon gold potatoes or other waxy potatoes (fingerling potatoes work especially well); 1/2 cup freshly squeezed lemon juice; 1/3 cup olive oil; 4 garlic cloves, minced; 1 teaspoon dried oregano or 1 tablespoon of fresh oregano; 1/2 teaspoon sea salt; 1/4 teaspoon fresh ground black pepper, or to taste; 2 cup chicken broth

Greek Lemon Potatoes

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Lemons have been part of the Greek landscape for thousands of years. This Greek Lemon Potatoes recipe blends Mediterranean flavors for a taste that’s way more complex than it is to make.

Author: Bill Dugan
Prep Time: 20 minutes
Additional Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours 20 minutes
Yield: Serves 6
Category: Sides & Sauces

Ingredients

Scale

3 pounds Yukon gold potatoes or other waxy potatoes (fingerling potatoes work especially well)
1/2 cup freshly squeezed lemon juice
1/3 cup olive oil
4 garlic cloves, minced
1 teaspoon dried oregano or 1 tablespoon of fresh oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper, or to taste
2 cup chicken broth

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Instructions

Cut potatoes into quarters.
Combine lemon juice, olive oil, garlic, and spices in a large zippered bag or a large bowl or container with a tight-fitting lid.
Add the potatoes; shake or stir to coat them thoroughly.
Put the potatoes, in their marinade, in the fridge for 2 hours.
Preheat oven to 425 degrees F.
Put a piece of parchment paper or foil in the bottom of a large rectangular baking dish or an enameled roasting pan.
Add the potatoes, marinade and broth to the baking dish.
Roast for an hour, turning about every 15 minutes.
Serve with leftover sauce on the side.

Notes

You decide whether to peel them. Some people prefer their potatoes with the skin on.

Find it online: https://foodgardening.mequoda.com/recipe/greek-lemon-potatoes/