Greek-Style Lemon Potatoes |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Lemon, fresh oregano, and feta to brighten up potatoes-leave skin on or off. Serve alongside grilled fish, steak, or chicken with a tomato salad. Leftovers would be good, too. TY Just Jan for helping me improve this recipe. :) Ingredients:
4 large red potatoes, scrubbed and cut into 1/2 inch cubes |
1/4 cup lemon juice |
1 tablespoon olive oil |
1 tablespoon oregano leaves, chopped |
1 tablespoon lemon basil, chopped (optional) |
2 teaspoons lemon zest |
1 teaspoon salt |
3 garlic cloves, minced |
1 cup chicken broth, boiling |
2/3 cup feta cheese, crumbled |
Directions:
1. Preheat oven to 450°.
2. Remember to BOIL the chicken broth.
3. Spray a 9- by 13-in. baking dish with cooking spray.
4. In a large bowl, toss potato cubes with lemon juice, olive oil, oregano, lemon zest, salt, and garlic; layer slices in baking dish.
5. Pour 1 cup BOILING chicken broth over potatoes and bake, uncovered, until most of the broth has evaporated and potatoes are tender, about 30 minutes.
6. Top with feta and bake until golden, about 15 minutes more.
|
|