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Greek-Style Lemon Roasted Potatoes
July 05, 2015

Made these two nights in a row, grilling them both times; the first with oregano and I overcooked and over browned them. Watch carefully, as the broth evaporates quickly. Also, I found I wasn't particularly fond of either the lemon or the oregano. Tonight I tried them again, this time with fresh dill and I kept a closer eye. Much better, although I still found them too tangy from the lemon juice. If I was to try them a third time I'd either cut way back on the lemon or eliminate it completely.

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