Greek Lemon Potatoes Recipe
Prep Time:
10 minutes
Cook Time:
1 hour, 10 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ pounds red-skinned potatoes
  • ⅓ cup freshly squeezed lemon juice (about 3 lemons)
  • ⅓ cup olive oil
  • ⅓ cup chicken broth
  • 1 ¼ teaspoons salt
  • 1 teaspoon dried oregano
Directions
  1. Preheat the oven to 400 F.
  2. Rinse and pat the potatoes dry, cutting off any shoots.
  3. Slice the potatoes in halves or quarters to make wedges that are about 1-inch wide.
  4. Spread the potatoes evenly in a 13x9-inch pan.
  5. Juice the lemons if you haven't already done so. In a large bowl whisk together the lemon juice, olive oil, chicken broth, salt, and oregano.
  6. Pour the mixture over the potatoes.
  7. Cover the baking dish with foil and bake for 50 minutes.
  8. Remove the foil and bake for an additional 25 to 35 minutes, or until the liquid has evaporated and the potatoes are crispy on the bottom.
  9. Use a metal spatula to release the potatoes from the pan.
  10. Serve with additional lemon slices and fresh sprigs of oregano.