Once again, I bring you an inspirational recipe from The Ohio Cook and My Meals Are on Wheels https://beatcancer2010.wordpress.com/. As always, thank you for your delicious ideas. This time I am sharing my take on roasted Greek potatoes. I made them even more lemony by adding lemon olive oil and lemon verbena fresh from my garden. I have to use up my lemon verbena. It has completely taken over my backyard. That and I thoroughly enjoy the taste of it too. 🙂

I served these delicious potatoes alongside my chili-lime chicken and black-eyed peas with spinach and tomatoes. Black-Eyed Peas With Spinach And Tomatoes Everything got rave reviews.
Roasted Greek Potatoes
These potatoes were tender on the inside and crispy on the outside. In other words, just perfect. This time I used Yukon golds, but you could use this same recipe for any kind of potato. The cooking times may need to be adjusted, but that is about it.

2 lbs potatoes, cleaned and cut into wedges
1 1/2 cups chicken or vegetable broth
salt & pepper to taste
4 TBSP lemon juice
1 TBSP garlic
2 tsp dried oregano or 1-2 TBSP fresh chopped oregano
olive oil
lemon olive oil
lemon verbena, optional
Preheat the oven to 400* F or 205* C.
Spray a large baking sheet with cooking spray.
Combine the chicken broth, lemon juice, salt & pepper, oregano and lemon verbena together.
Toss the potato wedges into the chicken broth mixture, then spread evenly in a single layer in the prepared pan. Pour the remainder of the liquid over the potatoes. You can also make these vegan/vegetarian by substituting vegetable broth for the chicken broth. Place in the oven and bake for about 1 hour, or until most of the liquid has evaporated, turning them over and rotating them at about 30 minutes.

Remove the potatoes from the oven, turn the heat up to 500* F or 260*C. Drizzle both the lemon olive oil and regular olive oil over the top of the potatoes. Sprinkle with chopped parsley and return to the oven to continue cooking for about 5-10 minutes. And voila! These delicious potatoes are now ready to enjoy alongside your favorite main dish.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
Yukon gold are the potatoes of choice for The Barefoot Contessa. I bet yours were delicious.
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Thank you. They were defiitely a big hit. 🙂
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That looks wonderful! I definitely have to try this one.
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Thank you. Please let me know what you think when you do. 🙂
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The potatoes sounds delicious, I’m going to give it a try! I love your use of verbena! Such a lovely herb🙂
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Thank you. It was here when we moved in, over 16 years ago, and it is has just spread all over the backyard. I use it as much as I can. 🙂
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I love roast potatoes and these sound so good 🙂
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Thank you. they are too. I love roasted potatoes as well. 🙂
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What an interesting recipe. With broth? Wow.
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The broth makes them velvety on the inside and the olive oil makes them crunchy on the outside. 🙂
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Fantastic hack!
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Thank you. Years and years of practice. 🙂
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Sounds yummy!
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They were very good. 🙂
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😻
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Okay, that looks amazing!
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Thank you. 🙂
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