If you’re looking for a side dish for dinner, this is the perfect option! These potatoes are lemony and slightly crispy on the outside and soft on the inside. They’re delicious! I usually serve these potatoes when I’m making Greek food but they pair perfectly with grilled meats any time of the year!
If you haven’t tried these potatoes, you’re missing out. They come together super quick especially since we’re keeping the skin on the potatoes. I rarely peel potatoes if I don’t have to. There’s so many nutrients in the skin! I like to add all the ingredients into the baking dish which equals to less dishes.. high five!! Once everything is mixed together, the oven does the rest of the work. Easy and delicious! Hope you try them out and enjoy them as much as my family does!
2lbs red skin potatoes (about 6 large potatoes)
1 garlic, minced
2 tsp dried oregano
Juice of one large lemon
½ cup chicken broth
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Preheat the oven to 425
Wash potatoes well and cut into quarters.
Transfer potatoes to a baking dish.
Add garlic, oregano, lemon, broth, oil, salt and pepper.
Toss to evenly coat the potatoes. Bake for 20 minutes uncovered.
Stir then bake for a further 20 minutes.