Greek-Style Lemon Potatoes
Ingredients
- 2 1/2 pounds Yukon Gold potatoes
- 1/4 cup extra virgin olive oil
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup broth
- 1/4 cup lemon juice
- 5 garlic cloves garlic cloves
- Chopped fresh parsley, for
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Instructions
- Place the potatoes in a 9x13-inch baking dish and add the oil, oregano, salt, and pepper. Toss with your hands to coat evenly.,In a measuring cup with a spout, combine the water and lemon juice. Add the mixture to the pan, pouring it into a corner of the dish so you don’t wash the seasonings off the potatoes. Scatter the garlic on top. Cover the dish with aluminum foil.,Simply Recipes / Alexandra Shytsman,Simply Recipes / Alexandra Shytsman
- Roast for 20 minutes, then carefully remove the foil and continue roasting uncovered for 20 minutes.,Then, gently stir the potatoes to coat them in the liquid and continue roasting until they’re lightly golden, soft, and fluffy all the way through and most of the liquid has evaporated, about 20 minutes more (1 hour total). Toss in the liquid once more before serving.,Store leftovers in an airtight container in the fridge and consume within 4 days. These are best reheated in a 350°F oven, but in a pinch, the microwave will do.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Alexandra Shytsman,Simply Recipes / Alexandra Shytsman
Source
Original recipe: View Original