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

Steps

1. Position a rack in the lower third of the oven; preheat to 425 degrees.
2. 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.
3. Spread potato wedges onto a heavy-duty rimmed baking sheet; pour dressing on top; toss to coat.