Gwen Baker UK SAP HCM Consultant
Food
Greek Oven Roasted Potatoes

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Cuisine:

Course:

Category

Source:

Servings:

Greek

Side Dish

Potatoes

Gwen Baker

0

Ingredients:

Instructions:

5-6 potatoes, peeled and cut in to evenly sized wedges

1/2 cup olive oil

1 tsp.

dried oregano

1 tsp.

garlic powder

2 lemons, juiced (plus more for serving)

1/2 cup chicken broth

Salt and freshly ground black pepper to taste

Note: When I serve these with roast lamb, I also add a teaspoon of dried rosemary to the mixture and that works very well.

Preheat the oven to 400 degrees.

In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.

Lightly grease a non-reactive half sheet pan with olive oil.

Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.

Bake in a 400 degree oven for approximately one hour.

Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.

Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.