Greek Lemon Potatoes

by Alanna Sucher August 23, 2021

3 russet potatoes sliced vertically and evenly (does not need to be peeled but can be if preferred)

1 1/2 cups vegetable broth

4 lemons zest and juice

1/3 cup olive oil

2 tablespoons oregano

Sea salt to taste

Place potato slices in ice bath (large bowl of freezing water with ice) for 20 minutes. This will get that extra starchiness out of the potato slices and make them extra crispy when roasting.

Preheat oven to 400F.

Create your marinade by mixing the vegetable broth, lemon zest and juice, olive oil, oregano, and sea salt together.

Once potatoes have been in ice bath for 20 minutes, strain them and pat dry. Add them in to bowl with marinade and mix, ensuring all slices have been dressed with the marinade.

Add potatoes to roasting pan (with sides) with parchment paper. Add aluminum foil on top and roast for 1 hour. After 1 hour, remove foil, flip potatoes, and place back in oven for an additional 30 minutes. You may need to roast for another 10 minutes if all marinade is not absorbed.

Remove from oven and sprinkle more sea salt if needed.