Greek Lemon Potatoes
Serves 1
Directions
- 1Peel the potatoes and cut them into quarters to create wedges.
- 2Place the potato wedges in a deep baking dish.
- 3Pour the chicken broth over the potatoes until there is a layer of liquid on the bottom.
- 4Add a small amount of Dijon mustard.
- 5Squeeze the juice of one and a half lemons over the potatoes, saving the remaining half for finishing.
- 6Drizzle a high-quality extra virgin olive oil over the potatoes.
- 7Season with flaky salt, pepper, and dried oregano.
- 8Stir the potatoes to ensure they are well coated and combined with the liquids and spices.
- 9Bake in a preheated oven at 400 degrees Fahrenheit until they are golden brown on the edges.
- 10Finish by squeezing the remaining half of the lemon over the cooked potatoes.
Ingredients
- yukon gold potato, peeled
- chicken broth
- dijon mustard
- lemon, juiced
- extra virgin olive oil
- flaky salt
- pepper
- dried oregano
Equipment
chef's knifebaking dishmeasuring cupwooden spoonoven
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