Greek Lemon Potatoes

4 servings

In a medium sized baking dish

• 1 kg russet potatoes, peels and sliced into large wedges
• 30 ml oregano
• 2 lemons, juiced
• 90 ml olive oil (about the same amount as the lemon juice)
• 15 ml salt
• 500 ml chicken broth (or just enough to barely cover the potatoes)

1. Combine all of the ingredients in a medium baking pan or dish. Try to spread the potatoes as evenly as possible
2. Cover and let sit overnight, 8-16 hours. This allows the potatoes to fully soak up the flavor
3. Bake uncovered in the oven at 400f until the liquid has evaporated and the potatoes are fully tender all the way through, about 45 minutes
4. (optional) To brown them, drizzle with olive oil and continue cooking until browned

Notes

Source: Adapted from a reddit recipe

For next time - try using waxy potatoes and see if the texture and flavor absorption improves, or if the longer marinating time is all that’s required.

The goal here are super soft potatoes that are flavored all the way through. Browning is not a goal, but it may be desirable for some people