Greek Style Potatoes
Ingredients
6 Medium Red Potatoes
1 cup Chicken Broth
1/4 cup Lemon Juice
1/4 cup Olive Oil
1 Tbsp Oregano
Salt and Pepper to taste
Procedure
Pre-heat oven to 400 degrees.
Leave the skin on the potatoes. Cut the potatoes into quarters (wedges). In a large bowl, add the Olive Oil and Lemon Juice. Whisk well to blend. Now add the chicken broth and Oregano and whisk once more. Add the potato wedges to the bowl and toss well to coat.
Pour everything into a baking dish, arrange potatoes so they are skin side down, and bake uncovered for 1 hour and 15 minutes or until browned and tender.
As this cooks, the liquid will evaporate. You’ll know this is done when the potatoes are nice and brown and most of the liquid is gone. If there is any liquid left, pour it over the potatoes before serving. The concentration of flavors in this dish is amazing.
Spoon gently from the dish to avoid breakage.
Ready to go into the oven.
After baking and ready to serve.
Ingredients
6 Medium Red Potatoes
1 cup Chicken Broth
1/4 cup Lemon Juice
1/4 cup Olive Oil
1 Tbsp Oregano
Salt and Pepper to taste
Procedure
Pre-heat oven to 400 degrees.
Leave the skin on the potatoes. Cut the potatoes into quarters (wedges). In a large bowl, add the Olive Oil and Lemon Juice. Whisk well to blend. Now add the chicken broth and Oregano and whisk once more. Add the potato wedges to the bowl and toss well to coat.
Pour everything into a baking dish, arrange potatoes so they are skin side down, and bake uncovered for 1 hour and 15 minutes or until browned and tender.
As this cooks, the liquid will evaporate. You’ll know this is done when the potatoes are nice and brown and most of the liquid is gone. If there is any liquid left, pour it over the potatoes before serving. The concentration of flavors in this dish is amazing.
Spoon gently from the dish to avoid breakage.
Ready to go into the oven.
After baking and ready to serve.