Description
Delicious roasted Yukon gold potatoes with a hint of lemon and garlic.
Ingredients
Scale
- 2 lbs Yukon gold potatoes
- 6 tablespoons freshly squeezed lemon juice
- 1/3 cup Greek olive oil
- 4 cloves garlic (thinly sliced or grated)
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 425ºF.
- Scrub the potatoes clean, then cut in half lengthwise. Then cut each half into 4 wedges. If you’d like them smaller, cut each wedge in half, or you can keep them in wedges.
- In a large bowl, combine the lemon juice, olive oil, garlic, oregano, salt, and pepper. Add the potatoes and stir to coat.
- Pour the potatoes out onto a large rimmed baking sheet, keeping the potatoes in a single layer.
- Gently pour the broth around the edges of the pan, then tilt the pan so that you have an even layer of the broth on the bottom.
- Place the pan in the oven and bake for 20 minutes, then turn the temperature down to 350ºF and cook until the potatoes are tender and browned, about 40-50 more minutes.
Notes
- For crispier potatoes, cut the wedges smaller.
- Great as a side dish for meat or fish.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg