Viral Greek Lemon Potatoes

This mini take on the viral Greek lemon roasted potatoes from Abby Harris-Shea features baby potatoes, chopped and roasted until golden in a bright, savory blend of herbs, olive oil, broth and plenty of fresh lemon. The result is tender on the inside, crisp at the edges and infused with vibrant citrus depth. To lean even further into those Mediterranean flavors, they’re finished with fresh dill, an extra squeeze of lemon and generous crumbles of feta. Bold, vibrant and perfectly portioned, they’re ideal for a simple lunch, an easy side or whenever you’re craving something sunny and satisfying.

¾ - 1 cup halved baby potatoes (depending on size)

½ cup chicken broth

2 tablespoons lemon juice, plus more for topping

1 garlic clove, minced

1 tablespoon chopped dill, plus more for topping

1 teaspoon za'atar seasoning 

Sea salt, to taste

Pepper, to taste

Feta cheese crumbles

Preheat oven to 400°F. Add the halved potatoes to an 8 oz. Mini Cocotte.

In a separate cocotte or small bowl, whisk together the chicken broth, lemon juice, garlic, dill, za'atar, salt and pepper until combined.

Pour the mixture over the potatoes. Cover and bake for 40-50 minutes, or until the potatoes are tender and the edges are golden.

Top with feta crumbles, an extra squeeze of lemon and fresh dill before serving.