Greek Lemon Potatoes

I’ve been making these potatoes for years. They’re both a side dish and the main attraction (in my opinion).

Here’s the ingredient breakdown:

-7 russet potatoes

-1/3 cup avocado oil

-3 garlic cloves, minced

-4 lemons, juice & zest

-1.5 cups vegetable broth

-1 tablespoon fresh dill, chopped

-2 tablespoons onion powder

-Sea salt to taste

The coolest part? The lemon marinade can be jarred and kept in the fridge for 2-3 weeks. So, if you’re short on time and have the marinade pre-made, here’s what you can do:

-Slice up your potatoes

-Throw them in an ice bath for 20 minutes to reduce the starch levels and increase crisp

-Drain, pat dry, and place them on a parchment lined baking sheet

-Pour as much marinade as you’d like on the potatoes (the more you add, the more lemony they are)

-Cover top of baking sheet with aluminum foil

-Place in oven at 400F for 1 hour

-Remove from oven, remove aluminum foil *CAREFULLY, it will be hot!*

-Place back in oven for 30 minutes

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