@shroukmamdouh277: 😭♥️

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Tuesday 03 March 2026 22:06:32 GMT
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hebatullahhh_
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Ahla wahda 🫶🏻❤️❤️❤️
2026-03-03 23:30:28
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حبيبه ياسر(فانز الشيخ زين )🤲 :
قمر اللهم بارك 🥹❤️
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عسوله❤️
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A7la shikooo
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Rohalby 😚😚😚😚😚😚😚😚😚
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الجاكت منين
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2026-03-03 22:14:10
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yasmiinmamdouh
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2026-03-03 22:31:44
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doniamagdy220 :
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raghda.yahya2
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2026-03-04 01:20:32
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Sometimes the side dish ends up being the star of the show. These Greek-style lemon potatoes are roasted in chicken stock, olive oil, fresh lemon juice, garlic, and oregano until they’re golden on the outside and creamy on the inside.  The finishing touch of lemon zest, parsley, and flaky salt takes them over the top. Simple recipe and delicious for the spring and summer! Enjoy!  3 lbs Yukon Gold Potatoes ¼ cup Extra Virgin Olive Oil ⅓ cup Fresh Lemon Juice 1½ cups Chicken Stock 4 Garlic Cloves Minced 1 Tbsp Dried Oregano Kosher Salt and Black Pepper to Taste To Finish 1-2 Tbsp Lemon Zest 2 Tbsp Fresh Parsley Chopped Prepare Preheat oven to 425°F. Cut potatoes into thick wedges and place in a roasting pan or baking dish. Season Add olive oil, lemon juice, chicken stock, garlic, oregano, salt, and pepper. Toss thoroughly and arrange in a single layer. Roast Roast at 425°F for approximately 40-45 minutes. At this point: Most of the liquid should be reduced, potatoes should be beginning to brown and edges should be developing color.  Reduce oven temperature to 375°F. Continue roasting for approximately 10-15 minutes until potatoes are deeply golden, interiors are creamy, and additional liquid has been absorbed. It’s ok to have a small amount of liquid remaining.  Rest Remove from the oven, cover loosely with foil, and rest 10-15 minutes. Finish Sprinkle with lemon zest, parsley and optionally, a pinch of flaky salt. #GreekPotatoes #PotatoRecipe #EasySideDish #HomeCooking #MediterraneanFood
Sometimes the side dish ends up being the star of the show. These Greek-style lemon potatoes are roasted in chicken stock, olive oil, fresh lemon juice, garlic, and oregano until they’re golden on the outside and creamy on the inside. The finishing touch of lemon zest, parsley, and flaky salt takes them over the top. Simple recipe and delicious for the spring and summer! Enjoy! 3 lbs Yukon Gold Potatoes ¼ cup Extra Virgin Olive Oil ⅓ cup Fresh Lemon Juice 1½ cups Chicken Stock 4 Garlic Cloves Minced 1 Tbsp Dried Oregano Kosher Salt and Black Pepper to Taste To Finish 1-2 Tbsp Lemon Zest 2 Tbsp Fresh Parsley Chopped Prepare Preheat oven to 425°F. Cut potatoes into thick wedges and place in a roasting pan or baking dish. Season Add olive oil, lemon juice, chicken stock, garlic, oregano, salt, and pepper. Toss thoroughly and arrange in a single layer. Roast Roast at 425°F for approximately 40-45 minutes. At this point: Most of the liquid should be reduced, potatoes should be beginning to brown and edges should be developing color. Reduce oven temperature to 375°F. Continue roasting for approximately 10-15 minutes until potatoes are deeply golden, interiors are creamy, and additional liquid has been absorbed. It’s ok to have a small amount of liquid remaining. Rest Remove from the oven, cover loosely with foil, and rest 10-15 minutes. Finish Sprinkle with lemon zest, parsley and optionally, a pinch of flaky salt. #GreekPotatoes #PotatoRecipe #EasySideDish #HomeCooking #MediterraneanFood

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