by: Kate McMillan
Cook Time
40 minutes
Prep Time
15 minutes
Yield
4-6 servings
Total Time
40 minutes
Prep Time
15 minutes
Yield
4-6 servings
ingredients
- Ingredients:
- 2 pounds small russet potatoes, washed and cut into eighths
- 1 cup chicken broth
- â…“ cup fresh lemon juice
- ½ lemon, thinly sliced
- ½ cup olive oil
- 4–6 cloves of garlic, minced
- 2 sprigs of fresh oregano
- Salt and pepper
- 2 ounces feta, crumbled
- Fresh parsley and oregano, to garnish
directions
- Preheat oven to 425℉. Place potatoes, broth, lemon juice, lemon slices, olive oil, garlic and oregano into a 9-inch x 9-inch pan; toss to combine. Season with salt and pepper.
- Roast potatoes for 35–40 minutes, giving it a mix after 15 minutes. Remove from oven when potatoes are easily pierced with a fork. Transfer potatoes to a serving bowl and top with feta, parsley and oregano.
