Greek Lemon Potatoes



3 lbs. Yukon gold potatoes or 3 lbs. other waxy potatoes, peeled

1/2 cup fresh squeezed lemon juice, not from a bottle!

½ cup Vrisi36 Extra Virgin OREGANO INFUSED  olive oil (they key to the flavor)

2 garlic cloves, minced, not from a jar.

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

1 (14 1/2 ounce)  chicken broth or 2 cups lamb stock


Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
Let them stand in water while preparing sauce.
Combine all other ingredients in a gallon size “zipper” bag, and shake to combine.
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
Preheat oven to 400 degrees.
Put the potatoes and marinade in a large casserole, preferably a white glass dish, approximately 13 x 9 x 3 oval.
Roast for 1hr 10min, turning occasionally.
There should be plenty of sauce left over after roasting.
You can put these under the broiler for 5 minutes to crisp them up if you prefer.
Serves 6

Keep in mind that this is just a basic recipe – it’s great to add more vegetables and try different seasonings (a little balsamic vinegar, less chicken stock and more lemon juice, more or less garlic…. ) Just remember, it’s all about the INGREDIENTS. Keep them classy!

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