Lemon potatoes in the oven
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These potatoes are baked in the oven with a little lemon juice, garlic, and oregano, infusing them with a refreshing citrusy, spicy flavor and aroma. Sprinkle with fresh parsley, and you've got a great side dish for both festive meats and everyday meals.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of potatoes
- 0.5 tsp black pepper
- 0.5 tsp dried oregano
We recommend
Cooking the dish according to the recipe:
- Cut 1 pound peeled potatoes into 1-inch pieces; toss in a 9 x 13-inch baking dish with 3 tablespoons olive oil, 3 crushed garlic cloves, 1 teaspoon coarse salt, 1/2 teaspoon each black pepper and dried oregano. Add 1/4 cup lemon juice and chicken broth.
- Bake in the oven at 220°C (425°F) until the potatoes are tender, about 30 minutes. Sprinkle with finely chopped parsley.
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