Kittencal's Greek Lemony Potatoes
September 15, 2011
Categories: Side Dishes, Vegetables, Potatoes, Greek, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Sunday Dinner, Thanksgiving, Weeknight Meals, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegetarian more
"For even cooking time it's important to have all potatoes the same size, Plan ahead the potatoes need at least a 4 hour chilling time"
- Serving Size: 1 (313.1 g)
- Calories 293.1
- Total Fat - 18.5 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 694.5 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 6 g
- Sugars - 3.7 g
- Protein - 3.9 g
- Calcium - 52.5 mg
- Iron - 1.7 mg
- Vitamin C - 52.2 mg
- Thiamin - 0.1 mg
Place the whole potatoes in a large bowl.
In a bowl whisk the broth with juice of 1 lemom and all remaining ingredients; pour over the potatoes, then using hands toss the potatoes in the olive oil mixture.
Refrigerate for 4-6 hours turing the potatoes frequently while chilling.
Butter a 13 x 9-inch baking pan.
Transfer the potatoes into the pan, then pour the olive oil mixture into the pan, then squeeze the remaining lemon over the top.
Bake in a preheated 400 degree F oven (bottom rack) for about 1 to 1-1/4 hours turning the potatoes frequenly in the pan until fork tender (I bake these in my Convection oven roast option)
Tips & Variations
No special items needed.