Greek Lemon Potatoes Flavorful and Easy Recipe

Ingredients

• 2 pounds baby Yukon gold potatoes, halved
• 1 cup olive oil
• 4 cloves garlic, minced
• 2 large lemons, juice and zest
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup vegetable broth or chicken broth
• 0 none Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and black pepper. Whisk together until well blended.
3. Add the halved potatoes to the bowl and toss them in the lemon mixture until evenly coated.
4. Transfer the coated potatoes to a large baking dish or a rimmed baking sheet.
5. Pour the vegetable or chicken broth around the potatoes (not directly on top), ensuring they have enough liquid to roast properly.
6. Roast the potatoes in the preheated oven for 30 minutes.
7. After 30 minutes, stir the potatoes to ensure even cooking. Return to the oven and roast for an additional 20-25 minutes until they are golden brown and fork-tender.
8. Remove from the oven, and let them cool slightly. Adjust seasoning with additional salt and pepper if desired.
9. Garnish with freshly chopped parsley before serving.