Greek Lemon Potatoes
Ingredients
2.5lb potatoes Yukon gold potates
1 1/2 cups low sodium chicken broth
1/2 cup olive oil
1/3 cup lemon juice
5 garlic cloves, grated
1 tbsp dried oregano
2 tsp salt
crumbled feta, to garnish
Instructions
Preheat oven to 390°F.
Peel potatoes and cut into wedges. Place potatoes in a roasting pan with the other ingredients and toss to coat.
Roast for 20 minutes. Flip potatoes and roast for 25-30 minutes until the liquid is mostly absorbed and only oil remains in the pan.
(Optional for crispy potatoes) Transfer potatoes to a separate tray. Tilt the original pan and scoop off most of the oil, leaving a little juice. Drizzle the remaining oil over the potatoes.
Return potatoes to the oven and roast for 35-40 minutes, turning once or twice, until golden and crispy on the edges.
(Optional) Return the garlic pan juices to the oven for the last 5-10 minutes to reduce and turn golden.
Serve potatoes on a platter, drizzled with reduced garlic juices and garnished with lemon wedges and oregano if desired.
Note: You can parbake the potatoes the day before. After the initial 20-minute roasting, remove them from the oven, let them cool, and store them in the fridge. When ready to finish, follow the instructions from the "Optional for crispy potatoes" step, transferring them to a separate tray, scooping off the oil, and roasting for 35-40 minutes to get them golden and crispy.
Serves: 8 Time: 1 hour 30 minutes Calories: 240 Protein: 3g Carbs: 27g Fat: 14g
