Ellinikos Lemoni Patatas (Greek Lemon Potatoes)
Category: Sides
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Serves/Makes: 8
Ready in: 2-5 hrs
- 3 pounds Yukon gold potatoes or other waxy potatoes, peeled
- 1/2 cup fresh squeezed lemon juice
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 can (14.5 ounce size) chicken broth
- OR
- 2 cups lamb stock
Peel potatoes and cut them in half (from medium size potatoes, quarter if large). Let them stand in water while preparing sauce. Combine all other ingredients in a gallon size \"zipper\" bag, and shake to combine. Dry off the potatoes, and put all of them in the bag and let marinate for 2 hrs. Preheat oven to 400 degrees F. Put the potatoes and marinade in a large casserole, preferably a white Pyrex, approximately 13 x 9 x 3 oval. Roast for 1hr 10min, turning occasionally. There should be plenty of sauce left over after roasting. You can put these under the broiler for 5 minutes to crisp them up if you prefer.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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