Lemon-Herbed Oven Potatoes

A staple on our Greek kitchen table, these potatoes burst with lemon and sharpness from the dried oregano. Although the picture shows potatoes in an enameled cast iron braiser, a your favorite roasting pan will do.

This recipe is pretty versatile with any potato variety, yukon gold, russet, yellow, baby reds, etc. Some of the thinner skinned potatoes don't need to be peeled either.

Chicken broth is used, but can be substituted with vegetable broth or water.

Equipment

Round baking or roasting pan (that can be covered and hold liquid)

Ingredients

3lbs of potatoes - peeled if desired, chopped into 1-2 inch cubes

3/4 cup of chicken broth

1/4 cup Olive Oil

1 lemon- juiced

1 1/2 Tbsp of Salt

1 Tsp of black pepper

1 Tbsp of Dried Oregano (mediterranean)

1 Tsp of Dried or Fresh Rosemary

1 Tsp of Dried or Fresh Thyme

Optional - Dried ground sage

2 cloves of Garlic - minced (or 2 Tbsp of garlic powder)

Steps

• Chop the potatoes (either into small 1.5 inch wedges or lengthwise like thick cut steak fries), and set in a baking or roasting pan, preferably smaller than 12 inch diameter.

• Season and toss potatoes with the spices, herbs and some of the olive oil.

• Mix the chicken broth, lemon and remaining olive oil in a bowl, and add (slowly) to the pan but be careful to not wash off the herbs. Aim to cover only the bottom half of the potatoes and reserve the leftover liquid.

• Bake at 425 degrees for 30 minutes, most of the liquid should be absorbed. Gently stir around the potatoes to make sure they cook evenly.

• If the liquid is running low, add more, then bake for another 30 minutes.

• If the potatoes aren't cooking through, you can cover the pan to help the baking process.

• If the potatoes are soft and you want more color/crispness , you can turn on convection or the roast setting at 425

• Test the potatoes with a fork to your desired doneness.