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Greek Lemon Potatoes With Feta

These potatoes are so delicious. This classic method of Greek cooking uses equal parts of olive oil and chicken broth where you actually cook the potatoes in the liquid. Since the potatoes are not fully covered in liquid, it allows them to soak it up and be nice and moist on the inside but super crispy on the outside.
For extra extra crisp, broil them for 3 minutes at the end!
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Prep Time 10 minutes
Cook Time 1 hour
Course Side Dish
Cuisine greek, Mediterranean

Ingredients
  

  • 4 Lemons, Juiced
  • 1/2 cup Olive Oil
  • 1/2 cup Chicken Broth
  • 2 tbs Oregano
  • 1 tsp Salt and more to taste
  • 4 Yukon Gold potatoes
  • 1/2 cup Crumbled Feta

Instructions
 

  • Preheat oven to 420 degrees.
  • Peel your potatoes and cut them in half and then again in half. Cut them into large chunks.
  • Toss your potatoes in a large bowl with the olive oil, chicken stock, lemon juice, oregano and salt. Mix well
  • Put foil on a rimmed baking sheet and add your potatoes(liquid included). It should be brothy.
  • Bake for 30 minutes. Toss potatoes/flip them and bake for another 25 minutes, until crispy and slightly charred.
  • Let them cool down for a few minutes before adding your crumbled feta. Garnish with fresh parsley.