So I put off trying these Greek Potatoes for awhile now, only because I saw how long you had to cook them. But oh my gosh, I'm so glad I finally tried them. Wow! Tons and tons of flavor. These little guys are seriously awesome.Tons of herbs and the lemon really brightens it all up. Super duper tasty. I will definitely be making these again! I didn't have any rosemary on hand, so I just left it out.
1 1/2 cups water 1/3 c. olive oil 1/4 c. fresh lemon juice 1/4 c. chopped fresh dill 2 tsp. gound chicken bouillon 2 cloves garlic, finely chopped 1 tsp.dried thyme 1 tsp. dried rosemary 1 tsp. dried oregano salt and pepper to taste 6 potatoes, peeled and cut into wedges Directions:
Preheat oven to 350 degrees F.
Whisk water, olive oil, lemon juice, dill, chicken bouillon, garlic, remaining spices, salt and pepper together in a bowl until smooth.
Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
Bake in preheated oven, turning halfway through, until the potato wedges are soft in the center, 90 minutes to 2 hours. I had the potatoes in the oven for an hour and 30 minutes. All the liquid had evaporated and they were super tender. Once that happens, take the foil off to brown them up a bit.