Greek Lemon Potatoes
Directions
- 1Peel a bunch of yellow potatoes and put them in a bowl of water.
- 2Measure out one cup of chicken bone broth.
- 3Add half a cup of extra virgin olive oil to the bone broth.
- 4Cut a couple of lemons in half.
- 5Squeeze the juice of one and a half lemons into the liquid mixture.
- 6Grate three cloves of garlic finely into the liquid mixture.
- 7Add good oregano to the mixture.
- 8Add a pinch of Celtic salt to the mixture.
- 9Add a few cracks of black pepper to the mixture.
- 10Mix the dressing really well.
- 11Cut the peeled potatoes into quarters, which are nice large bite-sized pieces.
- 12Transfer the cut potatoes to a ceramic tin.
- 13Hit the potatoes with a good pinch of salt and a few cracks of black pepper.
- 14Give the dressing one more mix.
- 15Pour the dressing all over the potatoes.
- 16Mix up everything really nice.
- 17Place the potatoes in the oven preheated to 400 fahrenheit.
- 18Set a timer for 20 minutes.
- 19After 20 minutes, remove the potatoes from the oven and give them a good mix up.
- 20Ensure all the potatoes are laying flat in the tray.
- 21Crank the oven heat up to 425 fahrenheit.
- 22Place the tray back in the oven and set a timer for another 20 minutes.
- 23After another 20 minutes, remove the potatoes, give them a really good mix up.
- 24Place the potatoes back in the oven and crank the heat up to 450 fahrenheit.
- 25Set a timer for another 20 minutes, or until the potatoes are nicely browned all over.
- 26Remove the glorious potatoes from the oven.
Ingredients
- 3 pounds yellow potatoes
- 1 cup chicken bone broth
- 0.5 cup extra virgin olive oil
- 1.5 lemons
- 3 cloves garlic
- 1 teaspoon oregano
- 1 pinch Celtic salt
- black pepper
Equipment
potato peelerbowlmeasuring cuplemon squeezermicroplane graterwhiskceramic tinovenoven mittsspatulafork
Tips
- Keep mixing the potatoes during baking to ensure they stay moist and prevent drying out.
- You want the sauce to be quite lemony, so adjust the lemon juice to taste.
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