Ever since I had the lemon potatoes at Mandolin, I’ve been obsessed and now I can make them at home! These potatoes pair with anything Mediterranean but I personally love serving it with my Mediterranean Baked Cod.

Ingredients: 

• 1 1/2 lb yukon gold potatoes
• 6 tbsp fresh lemon juice
• Lemon zest
• 1/4 cup  olive oil
• 1/4 cup chicken broth
• Chopped fresh parsley
• 2-3 cloves grated garlic 
• 1 tsp dried oregano
• Salt + pepper
• Trader Joe’s onion salt (optional)

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Wash and cut the potatoes in half
3. Place the potatoes in a large bowl. Add the lemon juice, lemon zest, olive oil, chicken broth, grated garlic, onion salt, oregano, salt, and pepper. Mix well.
4. Place the seasoned potatoes flat side down in a large baking dish. Pour any liquid remaining at the bottom of the bowl over them. Roast in the middle of the oven for 25 minutes.
5. Remove potatoes from the oven and flip carefully with a spoon. Place them back in the oven and increase the temperature to 425 degrees F (218 degrees C). Roast for about 25 minutes, until the liquid in the baking dish has evaporated and potatoes are crispy.
6. If needed, season with additional salt and pepper to taste. Garnish with fresh chopped parsley