Crispy roasted potatoes with lemon, oregano, and garlic.
Ingredients
Scale
Measurement units
- 3 lb Yukon Gold potatoes, wedged
- ⅓ cup fresh lemon juice
- ⅓ cup olive oil
- 6 cloves garlic, minced
- 2 tbsp dried oregano
- 1 cup chicken broth
- 1 tsp salt
- ½ tsp pepper
Ingredients
Scale
Measurement units
- 3 lb Yukon Gold potatoes, wedged
- ⅓ cup fresh lemon juice
- ⅓ cup olive oil
- 6 cloves garlic, minced
- 2 tbsp dried oregano
- 1 cup chicken broth
- 1 tsp salt
- ½ tsp pepper
Instructions
Prep the potatoes
Preheat oven to 400F. Peel 3 lbs russet or Yukon Gold potatoes. Cut into wedges or large chunks.
Ingredients
- potatoes, quartered (3 lb)
- olive oil (⅓ cup)
- lemon juice (⅓ cup)
- garlic (4 cloves)
- dried oregano (1 tbsp)
- salt (1 tsp)
- pepper (½ tsp)
Season the well
Toss potatoes with juice of 2 lemons, 1/3 cup olive oil, 4 minced garlic cloves, 2 tsp dried oregano, 1.5 tsp salt, and pepper.
Ingredients
- chicken broth (1 cup)
Slow the roast
Spread in a large baking dish. Pour 1 cup chicken broth around potatoes. Roast 60-75 minutes, stirring once or twice, until potatoes are golden, crispy on edges, and liquid has mostly evaporated.
Finish with lemon
Squeeze more lemon over if desired. Serve hot.
Before you cook
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