I ate a version of these at a Greek restaurant a while back and they were truly the most delicious potatoes I’d ever had. This past week I had a bunch of extra potatoes and I decided to try and re-create the tangy, succulent potatoes that I remembered so dearly. The verdict: mouth watering lemony goodness. As good as the original? Ehhhhh, I won’t go that far. But, these were a close second. Hint… They are better the next day. Enjoy!

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Lemon Roasted Potatoes
Serves 4
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 1 - 1 1/2lbs Yukon gold potatoes, peeled and sliced into wedges
  2. 1/3 cup freshly squeezed lemon juice, reserve lemon halves
  3. 1/4 cup olive oil
  4. 2 cloves garlic, chopped
  5. 1 cup chicken/ vegetable stock
  6. 1 tsp dried parsley/ oregano
  7. Kosher salt
  8. Fresh ground black pepper
Instructions
  1. Pre- heat oven to 400 degrees
  2. In a measuring cup add lemon juice, olive oil, parsley, garlic, 1 tsp salt and 1/2 tsp pepper. Whisk to combine.
  3. Place the lemon wedges in a casserole dish. Pour lemon dressing over the top and toss the potatoes so they are covered in dressing.
  4. Pour the stock around the potatoes. Sprinkle an additional 1/2 tsp salt and 1/2 tsp pepper over top of potatoes and toss once more.
  5. Lastly, place the reserved lemon halves on top of the potatoes. As they roast the lemons will release more juices that will drizzle down over the potatoes.
  6. Roast potatoes for 1 - 1 1/2 hours.
  7. Enjoy!
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