LEMON POTATOES
These roast potatoes absorb the yummy lemon-garlic oregano flavored broth are delicious alongside seafood.
Yield- 4 servings
INGREDIENTS
INSTRUCTIONS
- 2 lb. yukon gold potatoes
- 1 ⅓ cup chicken stock
- ¼ cup olive oil
- ¼ cup lemon juice
- 4 cloves garlic, finely minced
- 1 T dried oregano
- 1 ½ tsp salt
- Optional, fresh chopped oregano
- Preheat oven to 375 degrees
- Cut potatoes in thick wedges, about 1” thick.
- Place potatoes on a sheet tray that will fit them in a single layer with a bit of space in between. Mix all the other ingredients together and pour over the potatoes. Toss well.
- Roast potatoes for 20 minutes. Remove tray from oven and turn over potatoes. Return to oven and bake another 30-40 minutes until the liquid is mostly evaporated and there is mainly oil in the pan. The potatoes should be getting brown on the edges and be tender.
- Transfer potatoes to a serving platter. Drizzle the remaining pan juices and oil on top.
- Top with fresh oregano, if desired. The combination of fresh and dried oregano is really wonderful. We served this with our Icelandic Cod with Oven Roasted Potatoes. It is great with any seafood, chicken, or even lamb.
