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Lemon Greek Potatoes

Lemon Greek Potatoes

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Ingredients
  

  • 3 medium potatoes cut into wedges
  • 1/4 cup olive oil
  • 1/2 cup vegetable broth
  • Juice of 1 lemon
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 lemons 1 for juice, 1 for slicing
  • 2 cloves garlic minced
  • Chopped parsley for garnish

Instructions
 

  • Set your oven to 400°F (200°C). While it’s warming up, go ahead and grease a medium-sized baking dish. This is where the magic happens.
  • Wash and cut your potatoes into thick wedges. I like to leave the skin on for that rustic, hearty feel, but you can peel them if that’s more your thing. Toss those wedges into your baking dish in a nice even layer.
  • In a small bowl, whisk together the olive oil, vegetable broth, juice of one lemon, oregano, salt, and pepper. This is your flavor bath tangy, savory, and full of goodness.
  • Take that lemony mixture and pour it all over the potatoes. Try to get it as evenly distributed as possible so every little wedge gets a taste.
  • Grab your garlic press (or just mince with a knife) and sprinkle that garlicky goodness right over the potatoes. Then, add a handful of chopped parsley for a little color and extra fresh flavor.
  • Slice up your second lemon and lay those slices over the top of the potatoes. Not only does this add a pretty touch, but the lemon slices get all soft and caramelized in the oven so good.
  • Pop the dish into your preheated oven and bake for 45–55 minutes. You’ll want to check around the 40-minute mark and maybe give the potatoes a little toss or stir to keep them cooking evenly. You’re looking for a golden brown finish with crispy edges and a soft center.
  • Once they’re out of the oven, hit them with another sprinkle of chopped parsley for that fresh-from-the-garden finish. Then serve ’em up warm and watch them disappear.