Greek Lemon Potatoes
These Greek lemon potatoes from Eating European are a great accompaniment to grilled chicken or pork slouvlaki.
2 lb. yellow potatoes
1 c. chicken broth
1/4 c. olive oil
1/2 c. lemon juice
3 cloves garlic, minced
2 tsp. oregano
1 Tbsp. semolina
Dash black pepper
Salt to taste
Pre-heat the oven to 400.
In a large skillet heat the broth, olive oil, lemon, garlic, oregano, and pepper. Bring to a simmer and then turn the heat down. Whisk in the semolina and taste for salt.
Meanwhile but the potatoes into wedges, you should have 8 wedges per potato.
Remove the the lemon and broth mixture from the heat and toss with the potatoes. Return to the pan and cover with tin foil. Bake for 45 minutes, stirring once in the middle.
Remove the foil and toss again to distribute the seasoning. Raise the heat to 435 and bake, uncovered, for an additional 40 minutes, stirring every 10. Be gentle and make sure not to break up the potatoes towards the end as they get soft.
Remove from the oven and sprinkle with fresh parsley.