Cooked - Greek Lemon Potatoes - Tina Fey

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Greek Lemon Potatoes - Tina Fey

6.0

3 pounds Idaho potatoes, medium sized, peeled then halved lengthwise and quartered in wedges

⅔ cup chicken broth or water

⅓ cup olive oil

⅓ cup freshly squeezed lemon juice

2 lemons, zested

3 garlic cloves, minced

1 tablespoon dried oregano

1 tablespoon kosher salt

Flaky sea salt

Freshly ground black pepper

1 lemon, halved and sliced

Chopped flat leaf parsley

Heat the oven to 450 degrees F.
Put the potato wedges in a sheet pan.
Add the chicken broth or water, olive oil, lemon juice and zest, garlic, oregano and salt to a measuring cup. Mix.
Pour the mixture over the potatoes and toss to coat. Spread the potatoes into an even layer and roast them for 50 minutes to 1 hour, turning them halfway until golden brown and crisp on the edges and tender inside.
Remove them from the oven and finish with the flaky sea salt and pepper, and garnish with the lemon slices and chopped parsley.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇬🇷Greek

Occasions📆Everyday👨‍👩‍👧‍👦Family Gathering

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 38 weeks ago

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