Greek Lemon Potatoes
By LeeV
Ingredients
- 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
Details
Servings 6
Preparation time 20mins
Cooking time 21mins
Adapted from ask.com
Preparation
Step 1
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.
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