Ingredients
- Potatoes (Yukon Gold or Russet), 2 pounds, peeled and quartered
- Olive Oil, 1/2 cup
- Lemon Juice, 1/4 cup, freshly squeezed
- Dried Oregano, 2 tablespoons
- Garlic, 4 cloves, minced
- Chicken Broth, 1 cup
- Water, 1/2 cup
- Salt and Pepper, to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, combine the potatoes, olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Toss to coat the potatoes evenly.
- Step 3: Arrange the potatoes in a single layer in a baking dish. Pour chicken broth and water over the potatoes.
- Step 4: Bake for 45 minutes, then flip the potatoes.
- Step 5: Continue baking for another 30-45 minutes, or until the potatoes are golden brown and tender, and the liquid has mostly evaporated. The potatoes should be slightly crispy on the edges.
- Step 6: Let the potatoes cool slightly before serving. Serve warm.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the potatoes will lose some crispness.
- To reheat, spread the potatoes on a baking sheet and bake at 350°F (175°C) until warmed through and slightly crispy again.
- These potatoes are fantastic served alongside grilled chicken, lamb, or a fresh Greek salad for a complete Mediterranean meal.
- For extra flavor, experiment with adding a pinch of red pepper flakes or a squeeze of lemon zest to the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American