Hello friends and happy first day of July! So many people ask me how I make Greek lemon potatoes. This week, on my blog I’m finally sharing the recipe!! These delicious potatoes are on my weekly dinner menu. Yes, they’re that good! I love how soft, buttery, and super tender they are on the inside. The lemony flavor and rich olive oil give these potatoes the right amount of flavor. These potatoes will be the perfect side dish to serve at your next gathering. Enjoy the rest of the week!

Greek Lemon Potatoes

Serves: 4

Ingredients

5-6 Yukon gold potatoes, cut into large wedges

2 lemons, juiced 

1 tablespoon dried oregano 

Salt

3-4 cloves garlic, thinly sliced 

1/4 cup extra virgin olive oil 

1 1/2 containers chicken broth

Directions

Preheat oven to 425° F. Peel and cut potatoes. Place in a small casserole dish. In a mixing bowl, add chicken broth, lemon juice, sliced garlic, olive oil, salt and oregano. Stir mixture. Pour mixture over potatoes. Stir until potatoes are coated in mixture.  Place potatoes in oven for about an hour. Every 20 mins or so baste the potatoes. This will keep them from drying out. If the level of the liquid gets very low, add more broth to the potatoes. After an hour, or when potatoes are soft and golden brown, take them out of the oven. Enjoy!