The best lemon garlic potatoes I ever had were from a neighborhood Greek restaurant. We usually ordered souvlaki and these heavenly potatoes were always served as a side dish. My version is a pretty good and perfect with grilled veal chops.
2mediumwhite potatoes or russet potatoes and sliced into 4ths or 8ths
1/3cup olive oil
2lemonsjuice of 2 lemons
3cloves garlic clovegrated
kosher salt to taste
1lemoncut into wedges
Gather all ingredients before starting recipe.
Pre heat oven to 400°
Combine olive oil, grated garlic, chicken stock and oregano.
Place potatoes cut into wedges in a roasting pan, drizzle with a bit more olive oil. Season well with kosher and salt toss to combine. Add olive oil mixture to roasting pan and toss potatoes to coat evenly.
Cover potatoes with aluminum foil and roast for 25 minutes. Remove aluminum foil cover after 25 minutes, turn the potatoes and continue to roast uncovered for another 30 minutes.