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Greek Lemon Potatoes
6 servings
| prepPreheat oven to 450°F / 230°C | ||||
| ½ cup / 120 ml chicken broth or water | Combine broth, oil, lemon juice, salt | Toss potatoes in liquid, arrange cut-sides down | Roast 450°F / 230°C, 55–60 min, flip halfway | Season with flaky salt and pepper |
| ½ cup / 120 ml olive oil | ||||
| ½ cup / 120 ml freshly squeezed lemon juice | ||||
| 1 tablespoon kosher salt | ||||
| 3 pounds / 1.4 kg large Yukon Gold potatoes, peeled, halved lengthwise and crosswise | ||||
| 1 tablespoon dried oregano | Sprinkle with oregano | |||
| Flaky salt and black pepper, for serving | ||||
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