Roasted Lemon Potatoes

I grew up going to Greek diners in Buffalo and besides the Spanakopita and Souvlaki, these potatoes were the entire reason I went. Makes a great side dish to anything grilled or roasted meats.

Serves 4

Ingredients

• 1 pound russet or Idaho potatoes
• Olive oil
• Salt and freshly cracked black pepper
• 2 teaspoons dried oregano
• 4 cloves minced garlic
• Juice of one lemon
• 1/4 cup chicken stock

Directions

Preheat the oven to 400 degrees F. Peel the potatoes and either quarter lengthwise into long spears or cut width wise into thirds, just try to make them even.  Toss generously with olive oil, salt and pepper, oregano and garlic and roast in the oven for 15 minutes to start getting them crispy. After 15 minutes, add the stock and the lemon juice and toss to completely coat.  Roast until done, about 20 more minutes depending on your oven. While they are roasting, check on them every so often to give a complete stir so they soak up the lemon juice.