If you’ve never tried Greek lemon potatoes, stop what you’re doing right now and make them because they’re about to be your new favorite side dish! They’re full of bright citrus flavor from TONS of freshly squeezed lemon juice, and they’re roasted to golden brown perfection. Harmony Mediterranean Blend adds beautiful herby and savory flavor from oregano, basil, flake salt, garlic, onion, and a hint of tomato. Top them off with crumbled feta and Harmony Citrus Finishing Salt, and you have a gorgeous hearty side that goes well with so many meals.

Serves: 4

Time: 120 minutes (15 min. prep time, 55 min. cook time)

Ingredients:

• ½ cup chicken broth or vegetable broth
• ¼ cup olive oil
• ½ cup freshly squeezed lemon juice (from 3 to 4 large lemons)
• 2 tsp. kosher salt
• Freshly ground black pepper, plus more for serving
• 2 tsp. Harmony Mediterranean Blend, divided, plus more for serving
• 3 lbs. Yukon Gold potatoes (about 6 potatoes), peeled and cut into 1.5-inch chunks
• ½ cup crumbled feta cheese
• Harmony Citrus Finishing Salt for serving

Instructions:

• Preheat oven to 450ºF.
• In a 9x13 inch roasting pan, add the chicken broth, olive oil, lemon juice, salt, 1 tsp. Harmony Mediterranean Blend, and lots of freshly ground black pepper and whisk together to combine.
• Add the potatoes and toss to coat, then arrange in an even layer, cut-side down. Sprinkle the remaining 1 tsp. Harmony Mediterranean Blend evenly over the surface of the potatoes.
• Roast the potatoes, flipping halfway through, until fork-tender, deeply golden brown, and crispy on top, 55 to 60 minutes. (If the potatoes aren’t as crispy as you’d like, broil on high for a couple minutes at the very end.)
• Let the potatoes cool for 10 minutes, then serve on a platter and top with crumbled feta, a little more Harmony Mediterranean Blend, and Harmony Citrus Finishing Salt.

Note: I love serving these with my homemade Ranch Dip!

Note: This recipe was adapted from Ali Slagle’s recipe on NYT Cooking.