Roasted Greek Lemon Potatoes
Description
Roasted potato wedges with fresh lemon juice, chicken broth, olive oil and seasonings are the best. Easy, delicious and a new take on potatoes.
Ingredients
1/3 c. freshly squeezed juice, from 2 large lemons
1/3 c. low-sodium chicken broth/stock
1/4 c. olive oil
1 1/2 t. kosher salt, plus more to taste
1/2 t. garlic powder
freshly ground black pepper, to taste
3 T. fresh oregano leaves, roughly chopped
2 1/2 lb. medium Yukon Gold potatoes, cut into 1" wedges
Directions
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Position a rack in the lower third of the oven; preheat to 425 degrees.
Whisk lemon juice, chicken broth, olive oil, salt, garlic powder, a few grinds of pepper and two-thirds of the chopped oregano together in a liquid measuring cup.
Spread potato wedges onto a heavy-duty rimmed baking sheet; pour dressing on top; toss to coat.
Roast potatoes on the lower oven rack until potatoes are almost tender and pan juices are bubbling and mostly absorbed, about 30 minutes. Toss. Continue roasting until potatoes are tender and golden and juices have reduced to a glaze, 10 - 15 minutes more. Toss. Sprinkle on remaining oregano. Season with salt.
6-8 servings.