Greek Lemon Potatoes
- 1/2 cup chicken broth or water
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 lbs potatoes peeled or unpeeled and quartered (about 6 large)
- 1 Tbsp oregano optional
- Salt and pepper to taste
- Heat oven to 450 degrees. On a rimmed baking sheet combine chicken broth, olive oil, lemon juice, salt, pepper and oregano. coat potatoes and then arrange potatoes on sheet cut-sides down.
- Roast potatoes, flipping halfway, until a fork slides easily through them and they are crispy on the outside, about 50 minutes.
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Line baking sheet with foil for easy cleanup.