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Kittencal's Greek Lemony Potatoes

Here's how you make Kittencal's Greek Lemony Potatoes
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  • Servings: 7
  • Prep: 4h
  • Cook: 1h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 8 to 10 medium (2 to 2 1/2 pounds) russet potatoes (peeled, leave whole, do not slice)
  • 1 can (14 1/2 ounce) chicken broth
  • 2 large whole lemons (juice of 2 large lemons)
  • 1/2 cup olive oil
  • 6 large garlic cloves, finely chopped
  • 1 1/2 to 2 tablespoons dried oregano
  • 1 teaspoon salt (or to taste, I use seasoned salt)
  • Fresh ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place the whole potatoes in a large bowl.

  • Step 2: 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.

  • Step 3: Refrigerate for 4-6 hours turing the potatoes frequently while chilling.

  • Step 4: Butter a 13 x 9-inch baking pan.

  • Step 5: Transfer the potatoes into the pan, then pour the olive oil mixture into the pan, then squeeze the remaining lemon over the top.

  • Step 6: 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)

We hope you enjoy this recipe!

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