Greek Lemon Potatoes
Soaked in lemon and broth, roasted until the edges crisp.
Ingredients
- 2½ lb, in wedges Yukon gold potatoes
- 2, juiced Lemons
- 1 cup Water
- ⅓ cup Olive oil
- 5 cloves, grated Garlic
- 2 tsp dried Oregano
- 1½ tsp Salt
- 1 tbsp Fogato chicken bouillon
- to serve Fogato honey garlic labneh (optional)
Steps
- Heat the oven to 425°F.
- Toss the potatoes with everything in a roasting pan and spread out.
- Roast, turning once, until the liquid is absorbed and the edges are crispy.
- Pair with Fogato honey garlic labneh for dipping.
Part of a big Mediterranean spread.
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