Recipe: Greek Lemon Potato Wedges

 

Recipe: Greek Lemon Potato Wedges

Ingredients:

• 1 cup chicken broth or water
• 1/4 cup olive oil
• 2 teaspoons olive oil
• 3/4 cup freshly squeezed lemon juice (from 3 to 4 large lemons)
• 1 tablespoon salt
• 2 tablespoons ground black pepper
• 3 pounds large Russet potatoes
• Optional: 1 teaspoon of lemon zest.

Directions

1. Preheat oven to 425-degrees.

2. Wash and chop the potatoes into wedges or fries.

3. Toss the potato wedges in 2 teaspoons of olive oil, salt, and black pepper. Optionally, toss with a teaspoon of lemon zest.

4. Spread the potato wedges in a deep baking dish.

5. Pour the lemon juice and then olive oil over the potatoes.

6. Bake for approximately 50 minutes, flipping every 15 or 20 minutes to promote more even cooking. Be careful because there is liquid in the pan.