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Greek Lemon Potatoes

BevBev Muirhead


  • 1/3 cup fresh lemon juice
  • 1 tbsp. crumbled oregano
  • 1 tbsp. chopped fresh parsley
  • 4 cloves garlic fine chop
  • 1/2 tsp. salt
  • 1/2 tsp pepper
  • 3/4 cup olive oil
  • 3/4 cup Yukon Gold Potatoes
  • (in chunks)


  • 1

    Grease a large baking sheet. Whisk first 6 ingredients. Gradually whisk in olive oil. Reserve 1/4 cup to toss with cooked potatoes. Add remaining with raw potatoes.

  • 2

    Place in single layer in prepared pan.

  • 3

    Bake uncovered @ 425 degrees F.(Stir twice) for 1 1/4 hour.

  • 4

    Transfer to serving dish and toss with 1/4 cup vinaigrette.

  • 5

    Serve HOT

  • 6

    Serves 8



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