Greek lemon potatoes

0 me gustan 0 comentarios Receta por Kelly Barton

Ingredientes

1/3 cup fresh lemon juice (from about 2 large lemons)

1/3 cup low-sodium chicken broth

1/4 cup olive oil

1 1/2 tsp. kosher salt, plus more to taste

1/2 tsp. garlic powder

Black pepper, to taste

3 Tbsp. fresh oregano leaves, roughly chopped

2 1/2 lb. medium Yukon Gold potatoes, cut into 1-inch wedges

Instrucciones

1. Position a rack in the lower third of the oven and preheat to 425°F.

2. In a liquid measuring cup, whisk together the lemon juice, chicken broth, oil, salt, garlic powder, a few grinds of pepper, and two-thirds of the chopped oregano. Spread the potatoes on a heavy-duty rimmed baking sheet, then pour the dressing on top and toss well to coat.

3. Roast the potatoes on the lower oven rack until they're almost tender and the pan juices are bubbling and mostly absorbed, 30 minutes. Toss, then continue roasting until the potatoes are tender and golden and the juices have reduced to a glaze, 10 to 15 minutes more. Toss again, then sprinkle with the remaining oregano and season with salt.

September 02, 2026 00:29