12 February, 2021
Lemon Garlic PotatoesPosted in : Cooking on by : Sheila Tags: baked, chicken broth, feta cheese, flavoured cooking water, garlic, golden brown, lemon juice, olive oil, oregano, potatoes
I’m late to the flavoured potatoes game. I usually peel them, boil them, mash them, eat them. Bake them (by bake I mean microwave), put on toppings, eat them. Occasionally scallop them, sometimes french fry them. That’s pretty much my potato repertoire. I did try smashed potatoes a while ago and they were pretty good, I admit, but last night, while I was poking around trying to find a different idea for smashed potatoes, I saw something about baking them with oil & flavours and then roasting them a little further for crispiness and….then I got lazy.
I boiled the potatoes…in chicken broth! What madness is this?! And I tossed in a swack of garlic and some oregano! Craziness, I tell you!
Then, after stabbing them madly with a knife to see if they were done and then realizing that the more I stab them, the more they will fall apart, I drained them and put them into a casserole dish with some olive oil, lemon juice and – wait for it – MORE garlic!
I can only say….I should have made more!
- 1.5lbs potatoes – peeled or not, dealers choice – cut into wedges
- enough broth to cover the potatoes in the saucepan
- 1tsp oregano
- 2 tsp minced garlic
- 1/4 cup olive oil
- 1/8 cup lemon juice – I used bottled because I’m a canner and always have it
- 1/4 cup feta cheese – not necessary, but pretty tasty if you do
Boil the potatoes until just about done. I skipped adding any salt to the pot as the broth has some in it.
When the potatoes are done-ish, drain them and put them into a casserole dish or onto a rimmed baking tray (cookie sheet).
Add the olive oil & lemon juice along with a pinch of salt. Add some more oregano and garlic if you wish….I skipped the additional oregano but did add garlic – it’s cold & flu season, got to stay safe.
Mix this all together to coat all the potatoes – be gentle.
Bake at 375F for 20 minutes, then give it all a gentle stir and add the feta if you’re going to. Bake some more, checking every 5 minutes or so, until you get the level of golden brown you want. I went about 15 minutes, but that’s because the rest of supper was done. It probably could have gone another 10 – 15 minutes to get them a little crunchier, but I’m not broken hearted.