Greek Style Potatoes

 27 Days to a Healthy Body Image : Day 13

This recipe comes from my sister-in-law  Masha, who comes from the "potato basket" of Europe, but always hated how potatoes seemed to be crisp on the outside, but dry on the inside.  She saw this technique on DDD (Diners, Drive-Ins & Dives) and had to find a recipe. After the Tough Mudder we made these divine, moist, but crisp and suprisingly low in fat potatoes!

Greek Style Potatoes
10 red potatoes (you can use Yukon, gold or Russet) wedged
1 Tablespoon Olive Oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup low sodium chicken broth

Preheat oven to 425 degrees.  Toss potatoes with the oil, salt and pepper and place in a 9x13 baking dish.  Pour chicken broth over the potatoes.  Bake 40 minutes.
Flip potatoes over.  Check liquid level; you don't want the pan to be dry at this point.  Add a little more water if necessary.  Bake another 40 minutes.  Potatoes will be golden and crispy on the outside and deciciously moist on the inside.

That is the basic style.  Here is another spice combination that we love.
2 Tablespoons parsley
1 teaspoon salt
1/2 teaspoon garlic
1 Tablespoon chili powder
2 Tablespoons parmesean cheese (sprinkle over the potatoes with 5 minutes left in the baking time)

Play with the seasonings to make your own creations. Happy Eating!