Earlier this week, I wanted something different for a side dish. My mother-in-law makes delicious Greek potatoes for festive occasions, so I decided to look for a recipe like that to serve. I found Bobby Flay's version of Greek Potatoes and decided to go for it!
I made a couple of changes to his recipe based on what I had and they were so good that I have a second batch baking in the oven for lunch today!
1 cup of olive oil
The juice from three lemons
1/2 cup vegetable broth
1 medium onion, chopped
3 cloves of garlic, crushed
1 tablespoon dried oregano
1 tablespoon dried parsely
Salt and pepper to taste
3 lbs russet potatoes, cut into thin wedges (I aimed for eight wedges per potato)
Pre-heat oven to 425 degrees F.
Whisk olive oil, lemon, onion, garlic, oregano, parsley, salt, pepper, and vegetable broth in a large bowl. Cut potatoes into wedges and toss them with the olive oil mixture. Spread potatoes and olive oil onto a rimmed baking sheet evenly.
Roast 45 minutes or until tender and golden brown, tossing with a spatula every five to ten minutes. Serve hot.