Greek Lemon Potatoes
Make Greek lemon potatoes baked with olive oil, chicken stock, fresh lemon juice, garlic, oregano, and mustard until tender and deeply flavorful.
Ingredients
- 4 medium Russet or Yukon Gold potatoes, prepared for baking
- 1/2 cup Extra virgin olive oil
- 1 1/2 cups Chicken stock
- 1/2 cup Lemon juice
- 4 cloves Garlic, minced
- 1 tbsp Oregano, dried
- 1 tsp Salt
- 1 tsp Yellow mustard
Instructions
- Preheat oven to 400°F (204°C).
- In a mixing bowl, combine the extra virgin olive oil, chicken stock, lemon juice, garlic, oregano, salt, and yellow mustard. Mix thoroughly (or blend) until well combined.
- Arrange the potatoes in an oven-safe baking dish. Pour the lemon-oregano cooking liquid over the potatoes, ensuring they are well coated.
- Cover the baking dish with foil or an oven-safe cover. Bake at 400°F (204°C) for 30 minutes.
- After 30 minutes, remove the cover. Turn the potatoes once to expose more surface area. Continue cooking uncovered until the potatoes are soft and tender and the cooking liquid has substantially evaporated. (Exact uncovered time varies — check periodically for doneness.)
- Once the potatoes are tender, the liquid has mostly evaporated, and the exposed surfaces have taken on roasted golden color, remove from the oven and serve warm.
Nutrition
Chef's Notes
SOURCE DETAIL NOT SPECIFIED: Potato cut/shape and peeling preference were not included in the supplied source. Preserve creator's exact ingredient quantities. Chef's Notes: 1. Russet vs Yukon Gold: Either variety is explicitly supported by the creator. Do not declare one as "correct." 2. Cover First: The initial covered bake allows the potatoes to cook in the lemon-stock mixture. 3. Uncover to Finish: The uncovered stage allows moisture to evaporate and flavors to concentrate. 4. Turn Once: Turning helps expose more potato surface to the hot oven and cooking liquid. 5. Lemon: Use the full 1/2 cup lemon juice from the supplied formulation. Do not reduce it. 6. Mustard: The recipe specifically uses yellow mustard. Do not substitute Dijon. Source yield: Not specified. Normalized site serving estimate: 4 as a side. For larger batches when scaling, note that pan size and crowding may change evaporation time.