CHEF JEFF — ONE BYTE AT A TIME: Greek Lemon Potatoes

Give your grilled potatoes a Greek touch with a little lemon and fresh rosemary.

Greek Lemon Potatoes

½ cup olive oil

3 cloves garlic, smashed with a knife and finely chopped

1/3 cup fresh lemon juice

1 teaspoon lemon zest

6 large potatoes, scrubbed and cut lengthwise in quarters

1½ cups chicken or vegetable broth

1 teaspoon fresh or dried rosemary

Coarse sea salt and freshly ground pepper to taste

Whisk olive oil, garlic, lemon juice and zest in large bowl. Add potatoes. Toss with hands to thoroughly coat. Pour broth or water into a shallow baking dish (an 11-inch Pyrex works well). Arrange potatoes in single layer in broth. Sprinkle with rosemary, sea salt and pepper. Cover with aluminum foil. Bake 1½ hours at 350 degrees, turning occasionally. Remove foil. Bake 30 minutes longer, until nicely burnished. (For crisper outside, run potatoes under broiler for 5 minutes.)

Yield: Serves 12 .

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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