Greek Roast Potatoes with Lemon and Garlic

SERVES: 4

PREP: 10 Min

COOK TIME: 55 Min

When you're looking for a way to brighten up the taste of oven roasted potatoes, try this recipe for Greek Roast Potatoes with Lemon and Garlic from Steve Petusevsky's "Sizzle and Smoke" cookbook. These potatoes are fresh tasting and flavorful!

What You'll Need

2 pounds all-purpose potatoes, peeled and cut into wedges
2 tablespoons extra virgin olive oil
1/3 cup lemon juice, fresh or bottled
3 cloves garlic, sliced thin
1 teaspoon oregano, dried (or 2 teaspoons fresh)
1/2 teaspoon turmeric
1 1/2 cup low-sodium vegetable or chicken stock
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, ground

What to Do

Peel and cut the potatoes, placing them in water while you do so. Preheat oven to 375 degrees F.
Combine the drained potatoes, olive oil, lemon juice, garlic, oregano, and turmeric in a large mixing bowl and marinate for 10 minutes.
Place potatoes in a large roasting pan with marinade, stock, salt, and pepper. Roast uncovered for approximately 55 minutes, turning occasionally, until potatoes are tender and lightly browned.

Notes

Chef's Note: Authentic and served with almost every entrée in Greece, this dish is one of my favorite side dishes to serve with grilled meats, poultry, and seafood. Simple and tangy in flavor, it can be made ahead of time and is really good cold.

Exchanges/Food Choices: 2 Starch | 1 Fat