Greek Potatoes (Print Version)

# Ingredients:

01 - 2 lbs Yukon Gold or russet potatoes, peeled & cut into wedges.
02 - 1 cup chicken broth.
03 - 1 chicken bouillon cube.
04 - ½ cup olive oil.
05 - ¼ cup lemon juice.
06 - 4 cloves garlic, peeled & smashed.
07 - 2 tsp oregano.
08 - ¼ tsp pepper.
09 - Salt, to taste.

# Instructions:

01 - Preheat oven to 400°F (200°C).
02 - Dissolve the bouillon cube in chicken broth. Mix it with olive oil, lemon juice, garlic, oregano, and pepper.
03 - Peel and slice potatoes into 1-inch wedges. Place them in a 9x13-inch baking dish.
04 - Pour the broth mixture over the potatoes.
05 - Roast the potatoes for 20 minutes. Flip them and coat in the liquid.
06 - Continue roasting for 35-45 minutes until the liquid is reduced and the tops of the potatoes brown slightly.
07 - Increase oven temperature to 415°F (213°C). Transfer the potatoes to a baking sheet.
08 - Drizzle with some olive oil from the pan. Roast for 15 minutes.
09 - Flip the potatoes and roast for another 10-15 minutes until crispy and golden.
10 - Sprinkle with salt and serve.

# Notes:

01 - These Greek potatoes are crispy on the outside, fluffy on the inside, and full of flavor from lemon, garlic, and oregano.
02 - A versatile side dish perfect for pairing with grilled meats, roasted vegetables, or salads.

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