Are you going for the gold when it comes to your dinnertime side dishes?! Well, you’re in luck because these Athens Potatoes have been training for this very moment in time. Grab some appropriately colored gold Yukon spuds and head to the kitchen… where Olympic™ (dinner) dreams are made! Suit them up with some Mediterranean flavors and roast them over and over until nice and crispy for a side worthy of even the most decorated of champions. Athens Potatoes bring together the world’s greatest flavors, all in one bowl; so, go for it!
Ingredients
- 1 chicken bouillon cube
- 1 cup chicken broth
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, peeled and smashed
- 2 teaspoons oregano
- 1/4 teaspoon pepper
- 2 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch-thick wedges
- salt, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a small bowl, add the chicken bouillon and the chicken broth and let it sit until the bouillon has dissolved.
Step 4 –Add the olive oil, the lemon juice, the garlic, the oregano, and the pepper to the chicken broth mixture and stir to combine.
Step 5 –Place the potatoes in the prepared baking dish and pour the chicken broth mixture over top.
Step 6 –Roast the potatoes for 20 minutes.
Step 7 –Flip the potatoes and toss to coat them in the liquid. Roast until the liquid is minimal and the tops have started to brown slightly, about 35-45 minutes.
Step 8 –Increase the oven temperature to 415 degrees F.
Step 9 –Transfer the potatoes to a dark baking sheet.
Step 10 –Drizzle some of the olive oil from the first baking dish over the potatoes.
Step 11 –Roast the potatoes for 15 minutes.
Step 12 –Flip the potatoes and roast again until they are browned and crispy, about 10-15 minutes.
Step 13 –Serve the potatoes sprinkled with the salt.
