Greek Potatoes

Greek Potatoes
Source: South Your Mouth



Ingredients

4-5 lbs Russet Potatoes
1 lemon
1/4 cup olive oil
1/4 cup butter, melted
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika, and a little more for sprinkling
1.5 cups chicken broth
1/4 cup chopped parsley


Wash and peel (unless you want to keep the skins on) the potatoes and place in a single layer in a 9x13 or 10x15 baking pan. Use as many potatoes as it takes to fill your pan.

Cut potatoes in half lengthwise and place in a large bowl; set aside.

Zest the lemon and place the zest in the refrigerator to use later. Juice the lemon, then pour the juice over potatoes. Add olive oil, butter, salt, oregano, garlic, pepper and paprika to potatoes and mix well.

Add potato mixture to your baking pan (including liquids). Slowly pour the chicken broth into pan taking care not to pour the broth over the potatoes (don't want to wash off the seasonings and fat). Dust potatoes with a little paprika.

Cover pan tightly with aluminum foil and bake at 375 degrees for 40 minutes. Remove foil and continue baking potatoes for 30-40 mins or until potatoes are just tender. Remove potatoes from oven, cover again with foil and allow to rest for 15 mins before serving.

To serve - remove foil and sprinkle with lemon zest and parsley.

Tips:

Potatoes vary in size so cut them however you need to so that no piece is thicker than an inch.

One lemon usually yeilds about 1/4 cup of lemon juice.

The parsley is optional, but pairs well with lemon.

Don't skip the resting part - the longer they rest, the more they soak up the juices from the pan.