Greek Potatoes


  • 2 lbs. Yukon gold or russet potatoessee notes
  • 1 cup chicken broth
  • 1 chicken bouillon cube
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 4 cloves garlicpeeled and smashed
  • 2 teaspoons oregano
  • ¼ teaspoon pepper
  • Saltfor serving


  • Preheat oven to 400°F.
  • Dissolve the chicken bouillon into the chicken broth and combine with olive oil, lemon juice, smashed garlic, oregano, and pepper. Set aside.
  • Peel the potatoes and cut them into wedges that are a good 1-inch thick. (This ensures they stay together during cooking.)
  • Place the potatoes in a 9 x 13-inch baking dish and pour the chicken broth mixture on top.
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