Floating Olive Branch
Greek Lemon Potatoes

Serves 4-6 


2 1/2 lbs. yellow potatoes, peeled and cut into wedges 

2 cups chicken or vegetable broth 

1/3 cup Sicilian Lemon White Balsamic Vinegar 

5 garlic cloves, peeled 

2 teaspoons Rosemary Infused Salt

1/2 cup Tuscan Herb Infused Olive Oil 

1/2 teaspoon dried oregano 

Pinch crushed red pepper flakes 

Rosemary Infused Salt, to taste 

Fresh oregano and lemon slices, for garnish 


Preheat the oven to 400°F. Spread the potatoes out in an even layer in a large roasting pan. Add the broth, vinegar, garlic, and salt to the pan, partially covering the potatoes. Place the pan in the oven and roast for 50 minutes, flipping the potatoes halfway through.

Remove the pan from the oven. Using a slotted spoon, remove the potatoes from the liquid and set aside to drain on a wire rack for 30 minutes. Discard the pan drippings.
Once drained, transfer the potatoes to a large baking sheet, spreading them out in an even layer. Drizzle the potatoes with olive oil and season with dried oregano and pepper flakes. Place in the oven and roast for 35-40 minutes, or until the potatoes are golden and crisp, flipping them over halfway through.
Season the potatoes to taste with salt and garnish with fresh oregano and lemon slices before serving.