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  • Writer's pictureNikki Glekas

Lemon Potatoes


  • 3 pounds russet potatoes, peeled and cut into thick wedges

  • 1/3 cup olive oil

  • 3 lemons

  • 4 cloves garlic, sliced thin

  • 1tbsp lemon zest

  • 2 tsp salt

  • 1 tsp dried oregano

  • 6 sprigs fresh thyme, leaves cleaned from stem

  • 2 sprigs fresh rosemary, leaves cleaned from stem

  • 1 tsp black pepper

  • 1.5 cups chicken broth

  1. Preheat oven to 400 degrees

  2. In a large mixing bowl add olive oil, lemon zest, juice of two lemons, and potato wedges. Toss to coat.

  3. Evenly spread the potato mixture into a baking dish, making sure to include the excess oil mixture.

  4. sprinkle potatoes with salt, pepper and oregano.

  5. using a measuring cup, carefully pour the chicken broth into the corners of the dish, making sure to not remove the seasoning from the potatoes.

  6. Top with fresh thyme + rosemary

  7. Bake for 1 hour, or until potatoes are soft when pierced with a fork and golden brown.

  8. Using the last lemon, slice to add as garnish for serving.

  9. Enjoy!

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