Greek Lemon Potatoes
- 3 lbs yukon gold potatoes or 3 lbs other waxy potatoes , peeled
- 1/2 cup fresh squeezed lemon juice
- 1/3 cup olive oil
- 2 garlic cloves , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock
Preparation time 20mins
Cooking time 21mins
Adapted from ask.com
Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
Let them stand in water while preparing sauce.
Combine all other ingredients in a gallon size"zipper" bag, and shake to combine.
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
Preheat oven to 400 degrees.
Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval.
Roast for 1hr 10min, turning occasionally.
There should be plenty of sauce left over after roasting.
You can put these under the broiler for 5 minutes to crisp them up if you prefer.