Loving these potatoes! One of my pregnancy cravings a few weeks back was Greek potatoes from the University Broiler. Living thousands of miles away did not fulfill my craving. We went to a mediterranean cafe in hopes they might have some, and was disappointed. Luckily, I found this recipe on Elly Says Opa!.
They turned out really good....really lemony and tasty!
4 medium russet potatoes, peeled and cut into 6 or 8 wedges each
2 tsp. dried oregano
sea salt and fresh ground pepper
2 Tbsp. olive oil
1/4 – 1/3 cup lemon juice (about 1 large, juicy lemon)
~ 1/4 cup low-sodium chicken or vegetable broth
Preheat the oven to 400.
In a baking dish, toss the potatoes, coating well with the oregano, salt and pepper, olive oil and lemon juice. Pour about 1/4 cup chicken broth around the potatoes (enough so there is about 1/4-1/3″ of liquid in the pan). Bake for about 45-50 minutes or until fork tender and crispy around the edges, stirring once midway through baking. (If potatoes are done but you want them slightly more crispy/brown, put them under the broiler for a few minutes).