Delicious roasted lemon potatoes you can't have enough of.
Course Side Dish
Prep Time 10minutes
Cook Time 45minutes
Author by Jenny Skrapaliori Graves
3poundsyukon gold poatoesscrubed and cut into wedges
½cupextra virgin olive oil
4-5garlic cloves thinly sliced or minced
1tablespoondry Greek oregano
1teaspoon sea salt
½cupchicken stock You can use veggie stock if you like.
1handfulfresh oregano leaves
Preheat the oven to 400 F.
Place the potatoes in a large enough baking dish so they dont overlap much. Pour the olive oil all over. Add the garlic, oregano, sea salt and a generous amount of freshly ground pepper. Mix potatoes with olive oil and seasonings well.
Place potatoes in preheated oven and bake for 15 min.
Add the stock and bake for another 15 minutes.
Add the lemon juice and bake for 35 minutes or until potatoes are cooked and have nice golden brown edges.
Serve immediatelly on a platter with the lemongarlic olive sauce all over potatoes and a sprinkle of fresh oregano leaves on top.
Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on products used.