Greek Potatoes

You are not a fan of overly tart greek potatoes but want to make it to your family? You don't have to make a ton of lemon juice but need to zest some of it to make it be a nice greek potatoes. Then let your husband or family says about the taste...

Ingredients

4-5 medium russet potatoes

1 lemon

1/4 cup olive oil

1/4 butter, melted

1 1/2 teaspoons salt

1 teaspoon oregano

1 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon paprika, plus more

1 1/2 cups chicken broth

1/4 cup fresh copper parsley (optional)

Wash and peel potatoes then place in a single layer in a 13x9 or 15x10 bakin pan. Use as many potatoes as it takes to fill your pan (that's how you know how many you will need).

Cut potatoes in a half lengthwise and place in a large bowl; set aside.

zest the lemon and place the zest in the refrigerator to use later.Juice the lemon and pour the juice over potatoes. Add olive oil, butter, salt, oregon, garlic, pepper, and paprika to potatoes and mix well.

Add potato mixture to your baking pan (including liquids). Slowly pour the chicken broth in to pan and taking care not to pour the broth over the potatoes (wo don't want to rinse of any of the seasonings and fat). Dust potatoes with little additional paprika.

Cover the pan tightly with alimunum foil then bake at 375 degrees for 40 minutes.Remove foil and continue baking potatoes for 30 - 40 minutes or until potatoes are just tender. Remove potatoes from oven, cover again with foil and let rest for 15 minutes before serving.

To serve, remove foil and sprinkle potatoes with lemon zest and parsley.

Notes:

• Potatoes vary in size so cut the however you need to, so that no piece is thicker than an inch.
• One lemon usually yield about 1/4 cup of lemon juice.
• You can just sprinkle paprika from the jar before baking but I like to place mine in a small mesh strainer then bump it with the heel of my hand to dust it on there (like you would powdering sugar).
• The parsley is just optional but this just goes so well with lemon, I think it worth the spend.
• Definitely don't skip the potatoes rest. The longer they rest, the more the soak up all of those yummy pan juice.

Find out more about this recipe HERE

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