Lemon Potatoes

Prep Time: 20 mins | Cook Time: 50 mins | Course: Dinner | Serves: 4 

Potatoes steep in lemon, chicken stock, and garlic while baking, finish with a sprinkling of fresh minced dill. Dillicious! I use my largest skillet to make these in, just make sure you're not using a glass baking dish as these potatoes cook at a high heat and have additional liquid added partway through the roasting process. Inspired by Deb Perelman https://smittenkitchen.com/2021/04/lemon-potatoes/ 

2 lbs russet potatoes, peeled and quartered lengthwise into thick wedges

4 Tbsp olive oil

1 tsp salt

1 tsp oregano, or 1 Tbsp fresh chopped

½ tsp black pepper, freshly ground

2 lemons, zested and juiced

3 cloves garlic, minced

¾ cup chicken broth

Fresh dill and lemon slices, for garnish

Preheat oven to 475. In a large skillet, toss potatoes with olive oil, salt, oregano, pepper, and lemon zest. Roast in the oven for 15-20 minutes, potatoes will be browned on the bottom. Turn over with a spatula and sprinkle with garlic, return to the oven to brown the other side, about 15 minutes longer. Pour lemon juice and chicken broth over the potatoes and return to the oven for a final 15 minutes of cooking. The potatoes will be tender when pierced and most of the juices absorbed. Allow the potatoes to rest (and absorb any liquid that may be left) for 5 minutes before serving. Garnish with lemon slices and fresh chopped dill.