Greek lemon potatoes
Ingredients
- 4 liter size ziploc bag
- 4 large Yukon gold potatoes, peeled and sliced into thick wedges
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dry thyme
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 1/2 cups chicken broth
- 4-5 lemon slices
- Micro greens to garnish
Directions
- Peel and slice the four large potatoes into wedges and set aside in water.
- In a large ziplock bag, add the chicken stock, lemon juice, olive oil, garlic, oregano, thyme, sea salt, and pepper.
- Remove the potatoes from water and pat dry. Add to the ziplock bag and marinate for two hours.
- Preheat the oven to 390 degrees. Pour the mixture into a large casserole dish and cook for one hour - to one hour and a half (depending on how crispy you like the potatoes) turning once or twice throughout the cooking time.
- Garnish with lemon slices and micro greens. Serve!
