Authentic Greek Potatoes (Print Version)
# Ingredients:
01 -
2.5 pounds baking potatoes, peeled and cut into eighths
02 -
1.5 cups chicken broth
03 -
0.5 cup olive oil
04 -
0.25 cup lemon juice
05 -
3 cloves garlic, minced
06 -
1 tablespoon dried oregano or 2-3 tablespoons fresh oregano
07 -
1 teaspoon salt
08 -
Freshly ground black pepper to taste
09 -
Optional sprinkle of paprika
# Instructions:
01 -
Peel the potatoes and cut them into thick wedges. Rinse them well and drain.
02 -
In a 13×9-inch baking dish, combine chicken broth, olive oil, lemon juice, garlic, oregano, salt, and black pepper.
03 -
Add the potato wedges to the mixture in the baking dish and stir to coat the potatoes thoroughly.
04 -
Bake the potatoes uncovered at 350°F for 1 and 1/2 hours. Test with a fork, and cook for an additional 15 minutes if necessary.
05 -
Allow the dish to rest for 10 minutes before serving to enhance the flavors.
# Notes:
01 -
Cooled leftovers can be stored in the refrigerator in a sealed container for up to four days.
02 -
To reheat, preheat the oven to 350°F and warm the potatoes for about 15 minutes, or reheat them in the microwave until warm.
03 -
Using Yukon Gold, Russets, or new potatoes will yield great results. If using garden-fresh new potatoes, you can leave the skin on if desired.