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This is an adapted combination of several recipes that simply had too many ingredients, or too many steps, for my taste.
Pre-heat oven to 450F.
Place potatoes in roasting pan in single layer. Toss in olive oil and seasonings to coat. Pour broth and lemon juice over potatoes. Roast, stirring occasionally for 30-40 minutes, until potatoes are done.
Most of the liquid should evaporate, leaving potatoes that are soft inside with a nice crust outside. If serving with a Greek themed meal, I have also tossed a large handful of kalamata olives in with the potatoes.
This recipe was provided by Lara Neff from Rockford.