Greek Lemon Potatoes

Name: Greek Lemon Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 Portionen
Ingredients: 2.5 lb Kartoffel; 120 ml natives Olivenöl extra; 80 ml Zitronensaft; 360 ml Hühnerbrühe; 5 Zehe Knoblauch; 2 TL Oregano; 1 TL koscheres Salz; 1 TL Dijon-Senf; schwarzer Pfeffer nach Geschmack

von Amelia Sewell@ameliaisnotachef

Oven-roasted potato wedges baked in a lemon, garlic and oregano stock mixture.

In Guston öffnen

1 Std. 10 Min.
1 Std. 10 Min. insgesamt
4 Portionen
Schwierigkeit: leicht

Nährwertepro Portion

1 Portion ≈ 430 g

506 kcal
Eiweiß: 8,5 g, 7 % der Kalorien
Fett: 28,9 g, 50 % der Kalorien
Kohlenhydr.: 55,9 g, 43 % der Kalorien

Aus den Zutaten berechnet.

Griechisch

Backen #side-dish

Kochgeschirr

Backofen
Alufolie

Enthält

SellerieSenfSulfite

Allergene werden automatisch erkannt und können unvollständig sein. Überprüfe immer die Zutaten.

Schritte7

Schritt 1. Preheat the oven
Preheat the oven to 400°F.
Schritt 2. Whisk the lemon marinade
Add the olive oil, lemon juice, chicken stock, garlic, , salt and Dijon mustard to a large roasting pan and whisk to combine.
natives Olivenöl extraZitronensaftHühnerbrüheKnoblauchkoscheres SalzDijon-Senf
Schritt 3. Coat the potatoes
Add the potatoes and toss well to coat. Arrange the wedges flat in a single layer.
Kartoffel
Schritt 4. Bake covered with foil
Cover tightly with foil and bake for 20 minutes.
Schritt 5. Roast uncovered
Remove the foil and roast uncovered for another 20 minutes.
Schritt 6. Flip and roast
Flip the potatoes and roast for another 20 minutes, or until very tender and golden around the edges. The potatoes are done when all of the watery liquid has cooked away and only a small amount of seasoned olive oil remains in the pan.
Schritt 7. Spoon over the oil
Spoon the flavorful oil over the potatoes and serve.
natives Olivenöl extra