Greek Lemon Potatoes
Greek lemon potatoes – they’re fairly simple to make and taste great. If you know me, you know I love potatoes and these greek style spuds are fantastic, even cold! Let’s get started and bake up.
Servings: 8 people
Ingredients
- 4 large russet potatoes, peeled
- 900 ml of vegetable broth
- 1/2 cup of olive oil
- 1/4 cup of lemon juice
- 3 tablespoons of garlic
- 2 tablespoons of oregano
- salt and pepper to taste
Instructions
- First, wash and peel the potatoes, then cut them into eights length wise. The goal her is to have them lay flat in a plan while being submerged in the marinade. The flatter, the better.
- Next, in a large pan, I used our glass 9×13, mix the broth, olive oil, lemon juice, garlic, oregano, and the salt and pepper to taste.
- Then, load up with the potatoes, ensuring they’re all covered nicely.
- Bake without a cover for 90 minutes at 350. Check around the 1 hour mark and stir, I like to get the ones on top a bit crispy, so I bake mine for an additional 15 minutes on roast, for 105 minutes total.
