Ingredients
Scale
- 2 lbs yukon gold potatoes, peeled and cut into wedges
- 1/3 cup olive oil
- 1/2 cup fresh lemon juice
- 3 cups vegetable or chicken broth
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400°F.
- Arrange the potato wedges in a large baking dish, ensuring they are snug but not overcrowded.
- In a bowl, whisk together the olive oil, lemon juice, broth, garlic, oregano, salt, and pepper.
- Pour the mixture over the potato wedges, ensuring each piece is well coated.
- Roast in the preheated oven for about 40 minutes, then carefully turn the potatoes.
- Return the dish to the oven for another 30-40 minutes, or until the liquid has absorbed and the potatoes are golden and crispy.
Last Step:
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Feel free to adjust the seasoning according to your personal preference.
These potatoes pair wonderfully with grilled meats or can be enjoyed on their own as a hearty side.
- Prep Time: N/A
- Cook Time: N/A
- Category: Dinner
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg