Greek-Style Lemon Potatoes
Equipment
- 17” Cast Iron Skillet
Ingredients
- 2 1/2 lbs Russet or other starchy potatoes, peeled and cut into thin wedges
- 1 tsp garlic powder
- Sea salt and black pepper, to taste
- 3/4 cup chicken broth
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 2 tsp fresh lemon zest, preferably organic
- 1/2 tbsp dried oregano
Optional: Freshoregano, for garnish
Instructions
- Place the top oven rack in the center position and pre-heat the oven to 400°F.
- Prep and arrange the potatoes in a single layer in a large cast-iron skillet. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
- Whisk together the chicken broth, olive oil, lemon juice, lemon zest, and oregano in a medium bowl and pour over the potatoes.
- Place the skillet in the preheated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
- After cooking time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid in the skillet. Return to oven for another 5 minutes or until the potatoes nicely browned on the edges. Tip: You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.
- Remove from oven and cool slightly before serving with some of the reserved cooking liquid drizzled on top. Enjoy!
