Potatoes with a unique combination of lemon, garlic and oregano. Think of yourself on a Greek island overlooking the Mediterranean. Yum.
Lemon Greek Potatoes (Serves 2-4)
- 6 good size potatoes, quartered into 1” cubes
- 2 lemons, juiced (save the lemon skins)
- 2 tablespoons garlic powder
- 2 tablespoons dried oregano
- ½ cup vegetable broth or filtered water
Preheat oven to 400º F.
Add potatoes to a baking pan (8” x 12” works great). Cook 40 minutes.
Pull pan from oven and drizzle lemon juice over potatoes. Sprinkle 1 tablespoon (of 2) of garlic powder and 1 tablespoon (of 2) oregano over dish. Stir to coat potatoes evenly with the garlic powder and oregano.
Add the lemon skins to the baking dish to infuse the potatoes with more lemon taste.
Add vegetable broth or filtered water.
Cover dish with parchment paper and on top of that, aluminum foil.
Cook another 20 minutes and remove from oven.
Remove parchment paper and aluminum foil, add remaining garlic powder and oregano, and stir.
Cook in oven uncovered another 10 minutes and serve.