Greek Lemon Potatoes

March 16th, 2011 by Leika

 

2 lb Yukon Gold or other yellow, waxy potatoes

 ¼ c lemon juice

1 ½ c chicken broth

1/3 c olive oil

2-4 cloves garlic, crushed

 1 t kosher or coarse salt (less if using table salt)

½ t thyme

½ t oregano

½ t rosemary

 Preheat oven to 400.

 Scrub potatoes; peel if desired (it’s traditional but I don’t do it). Cut in 4-8 wedges, depending on size of potatoes. Place in roasting pan.

 Mix together remaining ingredients; pour over potatoes in pan. Cover tightly with lid or foil. Cook 60-90 min (depends greatly on size you cut potatoes, what size pan used, etc), stirring/basting every 20 min or so. If you prefer the potatoes to be dry at end of cooking, leave off lid/foil after 60 min of cooking. You may also place the fully-cooked potatoes under the broiler to brown them.

 Good warm or at room temperature.

 Recipe: Julia’s version of a traditional Greek recipe

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