Best Greek Potatoes Recipe

Ingredients

• 3 pounds Yukon Gold or Russet potatoes* (peeled, cut into wedges, then cut in half lengthwise - this is 1360 grams or approximately 8 - 9 Yukon Gold potatoes or 4 large Russet potatoes)
• 6 cloves garlic (peeled, end cut off, sliced in half lengthwise, and smashed)
• 3/4 cup warm water
• 1 1/2 teaspoons Better Than Bouillon Roasted Chicken Base**
• 3/4 cups olive oil
• Juice of 1 lemon (about 1/4 cup lemon juice)
• 1 Tablespoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper

Instructions

1. 1

   Preheat the oven to 400 F (204 C).

2. 2

   Grease a 9” x 13” baking dish and...: Grease a 9” x 13” baking dish and arrange the potatoes and smashed garlic in the dish***.

3. 3

   In a medium sized bowl, mix together the...: In a medium sized bowl, mix together the water, chicken bouillon, olive oil, lemon juice, oregano, parsley, salt, and pepper. Stir until it’s mixed together. Pour the liquid over the potatoes.

4. 4

   Bake the potatoes uncovered for 45 minutes, then...: Bake the potatoes uncovered for 45 minutes, then carefully remove the potatoes from the oven, stir them (being sure to spoon the liquid over the top of the potatoes as you stir them), and bake uncovered for another 35 - 45 minutes. The potatoes are finished baking when the tops of the potatoes are golden brown and have crispy edges.