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Yields: 6 servings Prep time: 5 min Cook time: 1 hr 10 min |
Ingredients: • 3 pounds yellow potatoes (peeled) • 1 cup lemon juice (fresh or bottled) • ½ cup olive oil • 1 Tablespoon minced garlic • 2 teaspoons dried oregano • 2 teaspoon sea salt • 2 cups chicken broth • 1 teaspoon fresh parsley |
TOOLS NEEDED: (click to purchase)
1 Ziplock bag (1 gallon)
| STRIPES STOCKPOT (6 QT.) | CERAMIC RECTANGULAR BAKER |
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1. Preheat oven to 400º F. Slice potatoes into wedges. Fill stockpot ¾ full with water and sprinkle 1 teaspoon of salt in. Bring to a boil over medium-high heat.
2. Once boiling, add potatoes, reduce heat to medium and place lid on. Boil potatoes for 10 minutes. Remove from heat, drain and allow to cool for 5 minutes.
3. Add lemon juice, olive oil, oregano, 1 teaspoon salt, garlic, and chicken broth to bowl and mix.
4. Add potatoes (in 2 batches) to the Ziplock bag. Pour lemon juice mixture in and shake the bag a bit to coat.
5. Arrange potatoes in ceramic baker. Place in oven for 1 hour and 10 minutes uncovered.
6. Remove from oven and serve. Garnish with parsley if desired.
Check out our Beef Kafta recipe which go great with this side dish!
