Manageability – Toss N’ Bake.
Potatoes are a really versatile veg. Fried, mashed, sweet, baked, or juiced, potatoes literally just always taste good. But these Greek Lemon Potatoes from Sprinkles and Sprouts taste REALLY good. Better than the average potato. Potato plus. Plus-tato.
The recipe is real easy for these. It’s basically toss and bake. We let ours cook a little longer than the recipe calls for – closer to 1 hour 20 minutes, but we had so much else going on with the chicken and the tzatziki and the pitas, who cares. As for taste, these (like the rice) are SUPER lemon-y, but that acid is complimented nicely by a ton of garlic. Also, I’m a huge oregano fan, and that little Italian flavor brings these home.
Again, potatoes are always a hit. But these are a banger. Get to work.
Ingredients
- 2.6 lb potatoes
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 cup broth – vegetable/chicken/human
- 1 tbsp lemon zest
- 8 garlic cloves – peeled and thickly sliced
- 1/2 tbsp dried oregano
- 1 tsp salt
Instructions
- Preheat oven to 340ºF/170ºC.
- Cut the potatoes into chunks. (I don’t peel them like some kind of monster)
- Pour the olive oil, lemon juice, chicken stock, lemon zest, whole garlic cloves, oregano and salt into a roasting pan and mix well to combine.
- Add the potatoes into the mixture and mix gently. Like your mixing a baby.
- Cover the roasting pan with foil and roast the potatoes for 70 minutes then remove from the oven, remove the foil and gently turn them. (Again, we did more than 70 minutes.)
- Return to the oven uncovered for a further 10 minutes.
- The potatoes should be soft and lightly golden and most of the liquid will have evaporated. Like magic!