Lemony Slow Roasted Greek Potatoes

Slow Roasted Greek Lemon Potatoes

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Slow roasted lemony potatoes that will remind you of Greece. I love these potatoes. If you love Greek food then you will adore these! They slow roast in a delicious bath of lemon, olive oil , garlic and chicken stock. Give them a try and let me know what you think!

Ingredients

• 5-6 medium size russet potatoes cleaned, peeled and then quartered
• 1/2 cup good quality extra virgin olive oil
• 1/2 cup of freshly squeezed lemon juice
• zest of half to a whole lemon (up to you)
• 1/2 tsp of oregano (optional)
• 3-4 garlic cloves minced
• 2 cups of chicken stock
• sea salt and freshly ground pepper
• parsley roughly chopped
• sea salt 

Directions

1. Preheat oven to 400 degrees.
2. Place potatoes in cold water while preparing the dressing to prevent them from going black and will also remove some of the starch. 
3. Mix all other ingredients together in a bowl.
4. Rinse and dry potatoes and place in a deep roasting pan.
5. Pour dressing over top and mix well into the potatoes.
6. Tightly cover pan with tin foil.
7. Bake for 1 hour.
8. After an hour remove foil, give everything a stir and place back in oven uncovered for approximately 1/2 hour. There should be some liquid left in the pan. If it is dry then add a bit more water or stock. 
9. Give them a gentle stir once or twice as they will start to brown and turn golden and crispy on the outside. 
10. Remove from oven, sprinkle with parsley and sea salt if needed and serve!

Enjoy!

Elena💜