Crispy Lemon-Oregano Roasted Potatoes
Yukon Gold wedges roast in a hot oven with olive oil, garlic, oregano, and a splash of broth and lemon juice, so they turn golden and crisp on the edges while staying creamy inside and soaking up bright, savory flavor. They're an easy side for chicken, fish, or pork.
50 mins
6 servings
Ingredients
- ½ cup Low Sodium Chicken Broth
- 3 cloves of Garlic
- 1 teaspoon Lemon (Zest)
- 1 tablespoon Parsley (Fresh)
- 2 ½ pounds Yukon Gold Potato
- 1 teaspoon Kosher Salt
- 3 tablespoons Lemon (Juice)
- ½ teaspoon Black Pepper
- 2 teaspoons Dried Oregano
- ¼ cup Olive Oil
Directions
- Heat the oven to 425°F. Put the potato wedges in a 9x13-inch metal baking pan or on a rimmed baking sheet.
- Toss the potatoes with the olive oil, garlic, oregano, salt, and pepper, then spread them in a single layer.
- Stir the broth and lemon juice together and pour it around (not over) the potatoes.
- Roast for 25 minutes, then flip the wedges with a spatula. Keep roasting until the liquid is absorbed and the potatoes are deep golden and crisp at the edges, 15 to 20 minutes more.
- Sprinkle with the lemon zest and parsley, taste for salt, and serve hot.
