Ingredients:

  • lbs (1.4 kg) Yukon Gold or Russet Potatoes, peeled and cut into uniform 1.5-inch chunks
  • cups (360 ml) Low Sodium Chicken or Vegetable Broth
  • /2 cup (120 ml) Fresh Lemon Juice (about 3 large lemons)
  • /2 cup (120 ml) Extra Virgin Olive Oil
  • large cloves Garlic, minced finely
  • teaspoons Dried Greek Oregano
  • teaspoons Kosher Salt
  • /2 teaspoon Freshly Ground Black Pepper
  • sprigs Fresh Rosemary (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Uniformly cut potatoes into 1.5-inch chunks.
  2. In a large mixing bowl, gently toss the cut potatoes with the olive oil, minced garlic, oregano, salt, and pepper until evenly coated.
  3. Transfer the seasoned potatoes to the roasting pan, arranging them in a single layer as much as possible. If using, tuck the rosemary sprigs amongst the potatoes.
  4. Pour the chicken broth around the potatoes, aiming for the liquid to come about 1/3 to 1/2 way up the sides of the potato chunks.
  5. Roast for 30 minutes until the liquid is bubbling vigorously.
  6. Carefully remove the pan from the oven. Pour the fresh lemon juice evenly over the potatoes.
  7. Return the pan to the oven. Roast uncovered for another 30–45 minutes, stirring once halfway through, until the potatoes are fork-tender and deeply golden brown.
  8. Let the Lemon Greek Potatoes rest in the pan for 5 minutes before serving, spooning any remaining tangy glaze over the top.