Lemony Garlic Greek Potatoes

Crispy, lemony, salty and full of flavor.  Complete your Greek meal with these potatoes or serve as a side to anything from fish to steak.  This recipe has a secret ingredient that keeps the potatoes soft and creamy on the inside and crunchy with each bite.  

INGREDIENTS 
2 pounds potatoes peeled and chopped into chunky wedges 
6 garlic cloves crushed and minced 
1/2 cup chicken broth (or vegetable broth)
1/2 cup olive oil
1 lemon juice of (medium to large)
1 tablespoon oregano dried
1 teaspoon salt
1/2 teaspoon pepper
fresh parsley 
fresh dill 
1/2 teaspoon lemon pepper 


DIRECTIONS 

1. Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
2. Place sliced potato wedges into a large mixing bowl 
3. Updated Potato Cooking Option: 
   1. ​Boil water and add salt right as the water boils
      
   2. Add potato wedges and boil until slightly tender
      
   3. Then follow along with steps 2-6. 
      
   4. Boiling the potatoes before baking them adds a creamy inner texture with a crunchy outside! 
      
4. Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Mix well. Use your hands! 
5. Spread potatoes over greased baking tray and pour remaining "dressing" over potatoes, saving some for later. 
6. Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
7. Scatter with parsley and drizzle remaining dressing over potatoes or save on the side for dipping. Don’t forget the burnt crispy bits on the bottom of the pan. 
8. Tastes amazing dipped into homemade tzatziki.