About This Recipe:
For me, Greek food is all about the appetizers and sides. This includes Greek salad, hummus & tzatziki, and these super lemony roasted potatoes. All you need with these potatoes are some grilled shrimp and rice or pita, and you’ve got a healthy Greek inspired dinner. It does take a while to slow roast the potatoes, but trust me, it’s pretty low maintenance and well worth your time.
Enjoy!
Ingredients (6 servings)
-2 lbs potatoes (Yukon Gold,) cut into wedges
-1.5 cups chicken or vegetable broth
-2 lemons, juiced
-1 garlic clove, finely minced
-1 tsp dried oregano
-1/4 cup parsley, finely chopped
-Olive oil
-Salt & pepper
Instructions (1 hour 15 minutes)
1. Place the potatoes in a baking dish and cover with the broth, lemon juice, minced garlic, and dried oregano. Season with salt and pepper. Roast at 400 degrees F for 1 hour (flip the potatoes halfway through to evenly cook.)
2. Drizzle the top with olive oil and then continue roasting at 500 degrees F for 5 minutes to slightly crisp up the top.
3. Sprinkle with the fresh parsley and toss.
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