I bought a giant bag of new potatoes and wanted to make a whack of delicious slow-roasted potatoes. So often they end up being disappointing but thanks to this recipe at food.com, I came up with my own way to make them. They are super flavourful and perfect for a Sunday night dinner feast. You can print out my version of the recipe here.
Cut 2-3 lbs of potatoes in half (from medium size potatoes, quarter if large). Let them stand in water while preparing sauce. Rinse potatoes and pat dry with paper towel.
Combine 1/3 cup fresh squeezed lemon juice, 1/3 cup olive oil, 2 garlic cloves (minced), 1 teaspoon dried oregano, 1/2 teaspoon sea salt, 1/4 teaspoon fresh ground black pepper.
Whisk together and then add 1 cup chicken broth. Cover potatoes with marinade in a large casserole dish. If you can, use a large white pyrex casserole dish.
Cover with plastic wrap and let sit in fridge for at least an hour. Marinaded potatoes were a first for me!
Preheat oven to 400F degrees. Put the potatoes with the sauce in the oven and roast for 1 hour and 10 minutes, turning occasionally.
Absolutely delicious! Yes, there will be a bit of a clean up with that casserole dish but it is totally worth it. Same with how long they take to make. Lemony, tender but also slightly browned… I can not wait to make these again!
As far as I am concerned (and Reg too BTW) these were perfect. They are going into my slim “make again regularly” file folder. I hope you give them a try too! Cheap, easy and total fall comfort food.