Greek Lemon Potatoes with Oregano and Chicken Stock
Greek lemon potatoes with oregano, olive oil and chicken stock. Includes measured ingredients and step-by-step instructions from the Instagram video.
Ingredients list
vegetablesgreekeasylunchdinnerday to dayaffordable>60min
Vegetables
Yukon Gold potatoes
Fats and Liquids
1/2 cup olive oil
1/2 cup lemon juice
chicken stock
Spices and Herbs
3 heaping tablespoons oregano
salt
Cooking steps
Instructions
- Peel the Yukon Gold potatoes and cut them in half (or quarters if they are very large).
- Place the potatoes flat in a pot or an oven tray.
- Add 1/2 cup of olive oil, 1/2 cup of fresh lemon juice, 3 heaping tablespoons of oregano, and salt to taste.
- Pour in enough chicken stock to cover approximately 80% of the potatoes.
- Cover with a lid or aluminum foil and bake in the oven at 400°F for 30 minutes.
- Remove the lid/foil and continue baking for another hour. Monitor the potatoes during this time to ensure they do not burn. If there is excess liquid, you may choose to remove it.
- Allow the potatoes to rest for 10 minutes before touching or serving to prevent them from falling apart.
- Serve and baste the potatoes with the remaining pan sauce before eating.
