Roasted low in a garlicky lemon-and-oregano broth, these potatoes come out creamy inside, golden outside, and soaked with tangy flavor. They may upstage the main.
Ingredients
- 3 lbs Yukon Gold potatoes cut into wedges
- 1/3 cup olive oil
- Juice of 2 lemons
- 1 cup chicken broth
- 5 cloves garlic minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the potato wedges in a single layer in a roasting pan.
- Whisk the olive oil, lemon juice, broth, garlic, oregano, salt, and pepper, then pour over the potatoes.
- Roast for 40 minutes, turning once halfway through.
- Increase heat to 425°F and roast 20 more minutes until the liquid reduces and the edges crisp.
- Spoon the pan juices over the potatoes before serving.
Nutrition
Calories: 431kcalCarbohydrates: 61gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 1mgSodium: 821mgPotassium: 1461mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 68mgCalcium: 52mgIron: 3mg