Kitchen

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could not sleep so making Greek oven roasted lemon potatoes to go with the leftover corned beef and cabbage. we finished the boiled potatoes last night and they were delicious too.

the house smells like a Greek taverna whose oven is roasting lemon potatoes for a Greek feast celebration.

i have posted my Greek Oven Roasted Lemon Potatoes recipe below for anyone interested.

prep time: 20 minutes for boiling potatoes

Cook Time:
1 hrs 25 mins

Servings: 6

3 lbs yukon gold potatoes or 3 lbs other waxy potatoes, peeled
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
2 garlic cloves, minced
1 teaspoon dried Greek oregano

1 teaspoon dried dill

1 teaspoon dried mint
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 (14 1/2 ounce) cans chicken broth or home made chicken broth.

Directions:
Peel potatoes and if very large cut them in half then quarter them.if medium size just quarter them.

boil gently until half way tender but still resistive.

Preheat oven to 425 degrees.
Put the potatoes and marinade in an oven roasting pan mixing very well until potatoes are thoroughly coated with the mixture.

Roast for 1hr 25min, turning occasionally.
There should be plenty of sauce left over after roasting.
You can put these under the broiler for 5 minutes to crisp them up if you prefer.