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Greek-Style Lemon Potatoes

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Servings 6

Ingredients

  • 2½ pounds russet or other starchy potatoes peeled and cut into thin wedges
  • 1 teaspoon garlic powder
  • Sea salt and black pepper to taste
  • ¾ cup vegetable broth
  • ¼ cup extra virgin olive oil
  • ½ cup fresh lemon juice
  • 2 teaspoons fresh lemon zest preferably organic
  • ½ tablespoon dried oregano
  • Fresh oregano for garnish (optional)

Instructions

Steps for Greek Lemon Potatoes

  • Preheat oven to 400°F and arrange potatoes in a cast iron skillet.
  • Season the wedges with garlic powder, salt, and pepper.
  • Combine broth, olive oil, lemon juice, zest, and oregano in a bowl. Pour over potatoes.
  • Roast for 25 minutes, turn potatoes, and roast for another 25 minutes.
  • Drain the excess liquid in the skillet and return to the oven for another 5 minutes.
  • Garnish with fresh oregano, drizzle with reserved cooking liquid, and serve.