Greek Lemon Potatoes
This traditional recipe results in potatoes that are crispy on the outside and tender on the inside, with a tangy and aromatic taste.
Ingredients
- 2 lbs Baby Trio Potatoes
- 1/3 cup Fresh Lemon Juice from about 2 large lemons
- 1/3 cup Western Family Chicken Broth
- 1/4 cup Western Family Olive Oil
- 1 1/2 tsp kosher salt, plus more to taste
- black pepper to taste
Instructions
- Position a rack in the lower third of the oven and preheat to 425˚.
- Whisk together the lemon juice, chicken broth, olive oil, salt, and a few grinds of pepper in a liquid measuring cup.Spread the potatoes on a heavy-duty rimmed baking sheet, then pour the dressing on top and toss well to coat.
- Roast the potatoes on the lower oven rack until they're almost tender and the pan juices are bubbling and mostly absorbed, about 25 minutes. Toss, then continue roasting until the potatoes are tender and golden and the juices have reduced to a glaze, 10 to 15 minutes more. Toss again, then sprinkle with salt.
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