Greek Roast Potatoes With Lemo | Gallery posted by IzzyLemon87 | Lemon8

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Greek Roast Potatoes With Lemon And Feta

Ingredients:

2 pounds Yukon Gold or russet potatoes, peeled and cut into wedges

3 tablespoons olive oil

3 tablespoons fresh lemon juice

3 garlic cloves, minced

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

½ cup chicken or vegetable broth

½ cup crumbled feta cheese

2 tablespoons fresh parsley, chopped

Directions:

1. Preheat oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease with olive oil.

2. Place potato wedges in the dish. Drizzle with olive oil, lemon juice, garlic, oregano, salt, and black pepper. Toss to coat evenly.

3. Pour broth into the dish around the potatoes. Roast uncovered for 40–45 minutes, turning once halfway, until potatoes are tender and golden with crisp edges.

4. Remove from the oven, transfer to a serving platter, and sprinkle with crumbled feta cheese.

5. Garnish with chopped fresh parsley and serve warm.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 4–6 servings

#potatoesandveggies

3/22 Edited to

1 comment

That looks like a very smart recipe.

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