Hello foodies! I am so happy to be back on here with another tasty Fall recipe. Greek lemon potatoes are absolutely one of my all-time favorite Greek recipes ever and the perfect side dish to go on your holiday table!! This recipe is by my friend Dean Tripodes, the owner of Baywalk marketing. Good NEWS is coming soon about these wonderful recipe features that I am slowly sharing on the blog. 🙂 Stay tuned in for that!!
Greek Lemon Potatoes~ Patates Sto Fourno Recipe
Recipe by: Dean Tripodes from Baywalk Marketing.
- 6-8 pounds russet potatoes
- 2/3 cup olive oil
- 2/3 cup lemon juice (about 4 lemons)
- 1 cup low sodium chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 1 teaspoon dried oregano & juice from 1 lemon (to serve)
- Preheat oven to 400 degrees F.
- Peel the potatoes. Cut potatoes lengthwise, and then cut them in half again to make long 1/4 potato wedges.
- We recommend baking them in a disposable full-size deep steam table pan for easy clean up afterward. Typical size is 19- 9/16 x 11 5/8 x 3-3/16. Otherwise roast in a large pan.
- Add potato wedges to the pan. Add olive oil, lemon juice, and chicken broth to cover the wedges. Mix with a large serving spoon so the potato wedges are covered.
- Season the potatoes with oregano and black pepper. Stir and toss to coat evenly.
- Roast potatoes in the preheated oven until golden brown and fork-tender. If potato wedges are in a single layer, cooking time should be about 1 hour and 15 minutes.
- If potato wedges are in a single layer, cooking time should be about 1 hour and 15 minutes. If potato wedges are in two layers stacked on top of each other, cooking time maybe 1 hour and 45 minutes.
- Sprinkle with a pinch of oregano and fresh lemon juice to serve.
Don’t forget to check out Baywalk Marketing for all your Greek news!!