Potatoes have been on the menu a lot lately. It started with potatoes Romanoff, moved on to steakhouse garlic butter Parmesan crisscross potatoes, then magic mayonnaise potatoes. These roasted Mediterranean lemon potatoes joined the party and weren't intimidated at all by the other potato recipes. This roasted potato recipe is loaded with Mediterranean flavor, and is crispy on the outside and creamy on the inside. Not only that, but they have an interesting cooking technique.
The shopping list for these potatoes is short and sweet: small potatoes, chicken broth, olive oil, a lemon, garlic and Mediterranean seasoning. The broth, olive oil, lemon juice, garlic and seasoning are stirred together and poured over the potatoes in a baking dish. Yes, these potatoes bake in an enhanced chicken broth. Bake the potatoes until crispy and tender, stirring a couple times during the cooking time. The chicken broth and other ingredients bake into the potatoes as the cook, creating a super creamy interior.
Either Mediterranean, Greek or Italian seasoning works for this recipe, or simply use dried oregano. Serve these potatoes as a side dish for dinner with chicken, beef, lamb or pork.
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 50 minutes to 1 hour and 5 minutes
Servings: 4
Ingredients
- 1 1/2 pounds small potatoes, cut in half (I used small Yukon gold potatoes)
- 1 cup chicken broth
- 1/8 cup olive oil
- 1/2 a lemon, juiced
- 2 large cloves garlic, minced
- 1/2 teaspoon dried Mediterranean seasoning, Greek seasoning, Italian seasoning or dried oregano
Here's how to make it:
- Stir together the chicken broth, olive oil, lemon juice, garlic cloves and seasoning in a bowl.
- Put the potatoes into a baking dish.
- Pour the chicken broth mixture over the potatoes.
- Bake the potatoes in a preheated 400-degree F oven for 45 minutes to 1 hour or until potatoes are golden, crispy and tender. Stir the potatoes a couple times during cooking.
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