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Greek Lemon Potatoes | With Feta & Olives
(0)
50 min
Under an hour
Knuspr-Küche
Knusprig geröstete Kartoffelspalten aus dem Ofen, mariniert mit frischem Zitronensaft, Knoblauch, aromatischem Oregano und Olivenöl, vollendet mit cremigem Feta und feinen Kalamata-Oliven.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the potatoes and cut into even wedges.
Finely chop the garlic cloves. Wash the lemons under hot water, finely grate the zest of one lemon, and juice both lemons.
Marinating & Baking
In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, dried oregano, fine salt, and black pepper with the vegetable broth.
Chef's tip
For extra crispiness, you can turn on the oven's grill function during the last 5 minutes of baking.
Pairs well with cool, creamy tzatziki or a crunchy Greek cucumber salad.
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