Roasted Lemon Potatoes
Description
I borrowed this from Dinner with Julie ages ago and it’s the perfect accompaniment to roast lamb (in a slow cooker!), which will be posted soon. You can’t really make too many of these!
Ingredients
Roasted Lemon Potatoes
2 to 3 lbs. baby potatoes or Yukon Gold potatoes, peeled and cut into similar sized chunks
canola or olive oil spray
6+ cloves of garlic peeled and thinly sliced or finely minced
2 t. dried oregano
salt and freshly ground pepper
1/3 c. chicken broth (I used undiluted broth from a can)
1/4 c. freshly squeezed lemon juice
fresh oregano for garnish – if you’d like to
Instructions
Preheat the oven to 400 and spray a large baking dish – I used my 11 x 17 glass Pyrex dish. Spread the potatoes into a single layer across the bottom, spray them all, then sprinkle on the garlic, oregano, and lightly spray again. Liberally sprinkle everything with salt and pepper.
Roast the potatoes for about 15 minutes, then add in the broth, give everything a stir and roast for another 10 minutes. Next add in the lemon juice, give everything a toss and roast for another 10 to 15 minutes until the potatoes are tender and a lovely golden brown. If you’d like ‘saucier’ potatoes, you can add more oil, broth or lemon juice to taste as you wish. Sprinkle with fresh oregano if you’re using it and enjoy!
- Category: Potatoes, Lemon
