Lemon-Garlic Greek Potatoes are by far one of my favorite ways to serve potatoes. They’re luscious and delicious; tender and flavorful; buttery and of course lemony (is that even a word? Yes, actually!)…well, here’s my version!

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Lemon-Garlic Greek Potatoes

4 large Idaho or Yukon Gold potatoes
1/4-1/3 cup extra virgin olive oil
6 cloves garlic
1 lemon, zest & juice
salt & fresh ground pepper
3/4 cup vegetable stock
2 tablespoons chopped fresh parsley

Heat the oven to 400°F. Peel the potatoes and slice them in long quarters then slice each quarter in half lengthwise so you have eight long wedges for each potato. Place them in a large bowl and immediately pour in 1/4 cup extra virgin olive oil (add the extra oil if you feel it needs it). Mince the garlic and toss this in too. Zest the lemon over the bowl; then squeeze the lemon juice over the potato wedges. Toss well, seasoning with 1 1/2 teaspoons salt and as much fresh ground pepper as you like. Allow to marinate at least 10 minutes. Place in a shallow oven-safe serving dish and add the vegetable stock on the side (not directly over the potatoes) – swirling to allow the vegetable stock to cover the whole pan. Cover with aluminum foil and bake in heated oven about an hour (check on it) – Once it’s fork-tender remove the foil and bake for an additional 15-20 minutes until the edges of the potatoes are lightly browned and maybe even a little crispy. Remove from the oven and sprinkle on the fresh parsley. Yummy!!

Enjoy!

Linda~

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