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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My spin on Greek lemon potatoes. I just add baby carrots and onion for a variety. Ingredients:
3 lbs yukon gold potatoes, peeled |
8 oz peeled baby carrots |
1 medium onion, quartered |
1/2 cup fresh squeezed lemon juice |
1/3 cup olive oil |
2 cloves garlic, minced |
1 teaspoon dried oregano |
1/2 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
1-14 1/2 oz can chick broth |
Directions:
1. Peel potatoes and cut them in half if medium size, quarter if large potatoes.
2. Let them stand in water while preparing sauce.
3. Combine all other ingredients in a gallon size bag, zipper style, and shake to combine.
4. Dry off the potatoes and add to the bag along with the carrots and onion. Let marinate for at least 2 hours.
5. Preheat oven to 400 degrees.
6. Put the veggies and marinade in a large casserole dish, approximately 13 x 9.
7. Roast for 1 hr 15 min., turning occasionally.
8. There should be plenty of sauce left over after roasting.
9. You can put these under the broiler for 5 min. to crisp them up if you prefer.
10. For the traditional Greek potatoes, just omit the carrots and onion.
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