Greek Lemony Potatoes
Greek Lemony Potatoes
Submitted by Chef Laura Cavender
Potatoes, Pastas and Grains
Ingredients
- 2.5 lb potatoes (starchy like Yukon Golds)
- 1 1/2 cups chicken stock/broth
- 1/2 cup Fustini’s Gremolata olive oil
- 1/3 cup lemon juice
- 5 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons salt
Directions
- Preheat oven to 375. Peel potatoes and cut large ones into thick wedges - about 1" thick Place in a roasting pan with all the other ingredients. Toss well. Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
- To crisp the potatoes (optional): Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
- Transfer potatoes to oven and roast for 20 - 25 minutes, turning once or twice until potatoes are golden and a bit crispy. Return the pan with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden. Transfer potatoes to a serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.
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