Greek Lemon Potatoes
Ingredients
6 medium Yukon Gold or Russet potatoes (peeled and cut into wedges)
1/3 cup olive oil
1/4 cup freshly squeezed lemon juice (about 1 lemon)
3–4 garlic cloves (minced or crushed)
1 cup chicken or vegetable broth
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Optional: extra oregano and lemon wedges for serving
Instructions
Preheat oven to 400°F (200°C).
Cut the potatoes into thick wedges.
In a large baking dish, combine olive oil, lemon juice, garlic, broth, oregano, salt, and pepper. Whisk to blend.
Add the potato wedges and toss to coat them well. Spread them out in a single layer.
Bake uncovered for 40 minutes.
Flip potatoes, spoon pan juices over them, and bake another 30–40 minutes until golden and tender.
Optional: For crispier edges, broil for 3–5 minutes at the end.
Sprinkle with extra oregano and serve with lemon wedges.
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I don’t see the recipe in the caption. I’d love to make it!
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