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Greek Potatoes

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Recipe by South Your Mouth

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Greek Potatoes
4-5 pounds medium russet potatoes
1 lemon
1/4 cup olive oil
1/4 cup 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 chopped parsley (optional)

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

Cut potatoes in 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 then pour
the juice over potatoes. Add olive oil, butter, salt, oregano, garlic, pepper and paprika to
potatoes and mix well.

Add potato mixture to your baking pan (including liquids). Slowly pour the chicken broth
into pan taking care not to pour the broth over the potatoes (we don’t want to rinse off any
of the seasonings and fat). Dust potatoes with a little additional paprika.
Cover pan tightly with aluminum 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 then sprinkle potatoes with lemon zest and parsley.

Notes:

Potatoes vary in size so cut them however you need to so that no piece is thicker than
an inch.
One lemon usually yields about 1/4 cup of lemon juice.
You can just sprinkle the 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 powdered sugar).
The parsley is optional but parsley just goes so well with lemon I think it’s worth the
spend.
Definitely don’t skip letting the potatoes rest. The longer they rest, the more they soak
up all of those yummy pan juices!

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