Greek-Style Lemon Roasted Potatoes

1.5 kg of potatoes, peeled and cut into thick wedges

⅓ cup olive oil

2 lemons, juiced

2 teaspoons salt

1 teaspoon oregano

½ teaspoon ground black pepper

3 cups chicken broth

Preheat oven to 200 C.

Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.

Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.

Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

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