Bright and vibrant, these potatoes are sunshine on a plate. Cooking the halved potatoes in a flavorful mix of chicken broth, olive oil, and oregano pumps them up with flavor. A finishing drizzle of extra lemon juice just before serving ensures citrus flavor throughout.
Lemony Greek Potatoes
Ingredients
- ½ cup chicken broth
- 1 tbsp olive oil
- 2 tbsp lemon juice, divided
- 2 tsp oregano
- 1 lb baby yellow potatoes, halved
Directions
1) In a Suvie pan, whisk together ½ cup chicken broth, 1 tbsp olive oil, 1 tbsp lemon juice, 2 tsp oregano, and 1 tsp kosher salt.
2) Add 1 lb cut potatoes to the pan, stirring to coat. Flip potatoes so that they are cut side down. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 425°F for 40 minutes
Top Zone: None
3) Once potatoes are done roasting, transfer to a serving bowl and drizzle with remaining 1 tbsp lemon juice. Season to taste with salt and pepper, and serve.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 150, Total Fat 6g, Total Carbohydrates 20g, Total Sodium 780mg, Total Protein 5g.
