½ cup Olive Oil
4 large Lemons
1 Tablespoon Kosher Salt
6 large Yukon Gold potatoes, peeled then halved lengthwise and crosswise
1 Tablespoon dried Oregano
Salt and Black pepper, for serving
Heat the oven to 450 degrees.
On a rimmed Jelly Roll pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes.
Roast the potatoes for 55 to 60 minutes. Halfway through cooking, flip the potatoes. Cook until fork-tender, dark brown and crispy on top. If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.
Roast the potatoes for 55 to 60 minutes. Halfway through cooking, flip the potatoes. Cook until fork-tender, dark brown and crispy on top. If the potatoes are cooked through but not as crispy as you’d like, run them under the broiler for a few minutes.
Sprinkle with salt and black pepper as desired.
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