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Lemony Potatoes

Perfect springtime side dish

Lemony Potatoes


Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

  • 2-2.5lb baby gold potatoes, cut in half

  • 1 1/2 cups chicken stock/broth

  • 1/2 cup olive oil

  • 1/3 cup lemon juice

  • 5 garlic cloves , finely grated

  • 1 tbsp dried oregano

  • 2 tsp salt

  • Pinch of pepper


Directions should always be short and to the point.

  1. Preheat the oven to 425˚.

  2. In a pot, boil the potatoes, till they are halfway cooked- but still firm,

  3. In a bowl, whisk together the lemon juice, chicken broth, olive oil, salt, garlic powder, pepper, the oregano.

  4. Remove the potatoes from the water, and toss them into the bowl with the blended ingredients from the previous step, and make sure the potatoes are well coated in the dressing.

  5. Spread the potatoes and the dressing out onto a foil lined baking pan

  6. Bake for about 25 min (tossing after 10 min) or until potatoes are crispy

  7. Remove from oven, and sprinkle salt and oregano on top

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