Greek-Style Lemon Potatoes

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As the days, weeks and months go by I find our house getting more creative. Decorating has changed, crafts expanded, television well binge watch everything and then cooking.  The search for fun recipes and creating awesome dishes becomes a game  Today another skillet style dish of Greek Style Lemon Potatoes.  

A side dish that will have you carb happy.  Well honestly carbs period make me happy, I just wish the rest om my body felt the same lol.

Greek-Style Lemon Potatoes

A simple dish but not one if you are in a real hurry.  I consider this the perfect work from home side dish. Coffee break can be used to get this ready and then toss it in the oven till end of the work day.  Requires a bit of planning but so very worth it.  

Prep time is only 20 minutes, maybe even less time if you are a potato peeling whiz. And then you will use the next 50-55 minutes to bake them to perfection.  


Special Equipment:

17” Cast Iron Skillet is the best size for this recipe

Ingredients needed for the Lemon Potatoes

A few simple ingredients that you must likely already have on hand.

• 2½ lbs. Russet or other starchy potatoes, peeled and cut into thin wedges
• 1 t. garlic powder
• Sea salt and black pepper, to taste
• ¾ c. chicken broth
• ¼ c. extra virgin olive oil
• ½ c. fresh lemon juice
• 2 t. fresh lemon zest, preferably organic
• ½ T. dried oregano

Optional: Fresh oregano, for garnish

Let’s Get the Skillet Ready

Easy to follow directions for a tasty side dish.  This pairs perfectly with so many tasty dishes but for me they go perfectly with pork chops or the Pork tenderloin. Or maybe a roast to really kick up the appetite. 

1. Place top oven rack in the center position and pre-heat oven to 400°F.
2. Peel and slice potatoes lengthwise
3. Prep and arrange the potatoes in a single layer in a large cast iron skillet. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
4. Whisk together the chicken broth, olive oil, lemon juice, lemon zest and oregano in a medium bowl and pour over the potatoes.
5. Place the skillet in the pre-heated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
6. After cook time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid in the skillet. Return to oven for another 5 minutes or until the potatoes nicely browned on the edges.
7. Remove from oven and cool slightly before serving with some of the reserved cooking liquid drizzled on top. Enjoy!

   Tip: You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.

Greek-Style Lemon Potatoes

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Course: Side Dish

Cuisine: American, Canada

Keyword: Lemon potatoes, skillet potatoes

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Servings: 4

Author: Linda

Equipment

• 17” Cast Iron Skillet

Ingredients

• 2½ lbs. Russet or other starchy potatoes peeled and cut into thin wedges
• 1 t. garlic powder
• Sea salt and black pepper to taste
• ¾ c. chicken broth
• ¼ c. extra virgin olive oil
• ½ c. fresh lemon juice
• 2 t. fresh lemon zest preferably organic
• ½ T. dried oregano
• Optional: Fresh oregano for garnish

Instructions

• Place top oven rack in the center position and pre-heat oven to 400°F.
• Peel and slice potatoes length wise,

  Prep and arrange the potatoes in a single layer in a large cast iron skillet. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
• Whisk together the chicken broth, olive oil, lemon juice, lemon zest and oregano in a medium bowl and pour over the potatoes.
• Place the skillet in the pre-heated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
• After cook time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid in the skillet. Return to oven for another 5 minutes or until the potatoes nicely browned on the edges.
• Tip: You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.
• Remove from oven and cool slightly before serving with some of the reserved cooking liquid drizzled on top. Enjoy!

Notes

For best results, drain and reserve excess cooking liquid after 45 minutes. Then, place the skillet back in the hot oven for another 5 minutes or until the potatoes are nicely browned and crispy on the edges.

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!