Greek Lemon Potatoes

INGREDIENTS

• 2½ lb Yukon Gold or russet potatoes
• ½ cup Organic Koroneiki extra virgin olive oil
• ¾ cup chicken stock (or vegetable stock)
• Juice of 2 lemons (about ⅓ cup)
• 5 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp sea salt
• ½ tsp black pepper
• Optional: a little crumbled Feta and fresh parsley at the end

DIRECTIONS

1. Preheat oven to 425°F.
2. Cut potatoes into wedges.
3. In a large roasting pan, whisk together:
   • Koroneiki olive oil
   • lemon juice
   • stock
   • garlic
   • oregano
   • salt + pepper
4. Toss potatoes in the mixture until coated.
5. Roast 45–60 minutes, turning once or twice.
6. The liquid will reduce and the potatoes will become crispy outside, creamy inside.
7. Finish with another tablespoon of raw Koroneiki extra virgin olive oil right before serving - it will enhance the flavor and the nutritional benefits!

GREAT PAIRINGS

Serve with:

• Tzatziki
• grilled lamb
• roast chicken
• grilled fish