Lemon potatoes are everybody’s favorite side dish around here. They are absolutely delicious, buttery and juicy. Who knew potatoes could be so juicy? This amazing side dish goes great with grilled meat, roasted chicken and fish. I particularly love it with fried or grilled fish as the lemony liquid in which the potatoes are cooked, becomes the sauce for the fish.
These potatoes are also the easiest thing to make. It really comes together pretty quickly. Not only is it an easy side dish to prepare but you can also make it ahead of time. It actually tastes even better the next day as the potatoes have time to really soak up all that juice. I hope you enjoy the video I made for you. I’m going to be making more videos so feel free to let me know what would you like to see more of!
- 2 ½ cups chicken stock
- ⅓ cup EVOO
- The juice of two lemons
- ½ teaspoon turmeric
- 1 tablespoon oregano
- ½ teaspoon sugar
- 2 crushed garlic cloves
- Salt to taste
- 6 medium Idaho potatoes (about 1 pound), peeled and wedged
- 3 tablespoons butter
- Chopped parsley
- Preheat the oven to 400˚F. In a mixing bowl, combine the chicken stock, olive oil, lemon juice, turmeric, oregano, sugar, garlic and salt. Mix well.
- Layer the potatoes in a 9x13 baking pan, pour the liquid over and place the butter on top. Cover with foil and bake for 45 minutes. Remove the foil, turn the broiler on, and broil the potatoes for about 5 to 10 minutes. Don’t walk away or your potatoes might get too brown. Remove from the oven, add parsley and serve.