Greek-Style Lemon Potatoes
For best results, drain and reserve excess cooking liquid after 45 minutes. Then, place the skillet back in the hot oven for another 5 minutes or until the potatoes are nicely browned and crispy on the edges.
Prep time: 20 minutes
Cook time: 50-55 minutes
2½ lbs. Russet or other starchy potatoes, peeled and cut into thin wedges
1 t. garlic powder
Sea salt and black pepper, to taste
¾ c. vegetable broth
¼ c. extra virgin olive oil
½ c. fresh lemon juice
2 t. fresh lemon zest, preferably organic
½ T. dried oregano
Optional: Fresh oregano, for garnish
Place top oven rack in the center position and pre-heat oven to 400°F.
Prep and arrange the potatoes in a single layer in a large cast iron skillet. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
Whisk together the vegetable broth, olive oil, lemon juice, lemon zest and oregano in a medium bowl and pour over the potatoes.
Place the skillet in the pre-heated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
After cook time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid in the skillet. Return to oven for another 5 minutes or until the potatoes are nicely browned on the edges.
Tip: You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.
Remove from oven and cool slightly before serving with some of the reserved cooking liquid drizzled on top. Enjoy!