Nothing like a nice starchy potato to comfort you. These rosemary, garlic, and lemon potatoes will do just that! A wonderful side dish to pair with roasted chicken, a steak, or even loukaniko (a Greek sausage, but you can use Italian sausage too 🙂 ).

You will need:

• 15 baby yellow or gold potatoes, halved
• 1 tablespoon finely chopped rosemary (or use 1/2 tablespoon dried oregano)
• 6 cloves garlic, finely chopped
• 1/4 cup extra virgin olive oil
• 1 1/2 lemons, juiced and zested (about 1/4 cup juice)
• kosher salt and pepper, to taste
• 3/4 cup vegetable or chicken broth

Steps:

1. Preheat oven to 425 degrees Fahrenheit.
2. Add all ingredients into a 9″ by 13″, or similar, pan and combine well. I used 1 and 1/2 teaspoon of kosher salt and 1/2 teaspoon freshly cracked black pepper, but adjust to your liking. If some of the baby potatoes are larger then quarter. Try to keep them approximately the same size so they are done at the same time.
3. Cover with foil and bake for 1 hour.
4. Remove from oven and remove foil, gently stir potatoes, check to see if they are done. If done, let sit for a few minutes before eating.
5. If potatoes are not done yet, check liquid and if needed add another 1/2 cup of broth, so they don’t stick to the pan, carefully cover with same foil (cause it’s hot), and cook for another 15 minutes, or until tender.
6. Remove and taste for seasoning. If you think they need more salt, sprinkle a little bit more on. Otherwise, enjoy!

Kali Orexi!