Excellent and very easy! I lined my pan with foil which helps a lot in the cleanup. It’s a good thing that I always check because even after adding the broth, the liquid was eventually absorbed or evaporated. So each of the times later when I checked, I added a little water which helped. It would have been awful if the potatoes became stuck to the pan, and they were starting to. Great recipe!
Very good! I also added some fresh, finely grated garlic and some rosemary and thyme. Marinated for a couple of hours before roasting.
These potatoes are a hit at our house! I only used about a pound of potatoes, so I had to cut the recipe back (for only two of us). I followed the recipe exactly and wouldn’t change a thing! Yummy stuff!
Greek Roasted Potatoes
1 hour to prepare serves 4-6
INGREDIENTS
- 2 pounds yukon gold potatoes, cut into wedges
- 4 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/3 cup lemon juice
- 2 tablespoons mustard
- 1 tablespoon dried oregano
- 1/2 tablespoon dried basil
- Kosher salt and freshly ground pepper, to taste
PREPARATION
- Preheat oven to 400ยบ F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together olive oil with garlic, lemon juice, mustard, oregano and basil, and season generously with salt and pepper.
- Place in a bowl, then toss together until all potatoes are evenly coated in lemon garlic sauce.
- Once everything is mixed together, transfer potatoes to baking sheet and place baking sheet in the oven. (Optional: top with aluminum foil.)
- Bake for 50 minutes, then remove foil, if using, and bake for another 10, or until golden brown.
- Remove from oven and let cool 5-10 minutes before serving.
From: allrecipes.com
