Greek Lemon Potatoes
Recipe Blog Post
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
5-6 medium Yukon Gold potatoes (about 1½ lbs)
¼ cup O&V Unflavored EVOO *
¼ cup reduced sodium chicken broth or vegetable broth
6 tablespoons fresh lemon juice (from 2-3 lemons)
¼ cup chopped fresh parsley (plus more for garnish at the end)
2 teaspoons garlic powder
2-3 tablespoons O&V Greek Herb Mix *
½ teaspoon salt (more to taste)
½ teaspoon fresh cracked pepper (more to taste)
Preparation
Preheat the oven to 400F. Cut the potatoes into wedges leaving the skin on
In a large bowl, combine the EVOO, chicken broth, lemon juice, parsley, garlic powder, Greek Herb mix, salt and pepper. Add the potato wedges and mix well.
Transfer the wedges and the liquid from the bowl into a large oven-safe dish large enough so that the potatoes are not piled on each other, rather, evenly spread over the bottom of the dish.
Roast in the oven for 25 minutes. Remove from the oven and toss well.
Return to the oven and increase the temperature to 425F. Roast for another 25 minutes until all the liquid has evaporated and the potatoes start to get crispy ends.
Remove from the oven, taste and adjust salt and pepper if needed. Serve hot with a sprinkle of fresh parsley.
Serves 6
Active time 10 minutes Total Time: 60 minutes
Notes
* A good Unflavored EVOO especially a Greek oil is perfect for this dish. The Greek Herb mix is a perfect combination of flavors for these potatoes. If you prefer to make a home-made mix of herbs, email me for suggestions.
You can also use the Salad Seasoning mix in this recipe for a different take on these potatoes.
All highlighted products are available at Oil & Vinegar stores
Categories: Side, Vegetarian, Vegan, Plant Based, Lemon Greek Potatoes, Mediterranean Diet, Unflavored EVOO, Greek Herb Mix, Salad Seasoning Mix, Easy, Healthy,
