Greek Lemon Potatoes

Prep: 15 mins

Cook: 60 mins

Difficulty: Easy

Servings: 4 Servings

Potatoes are a staple side dish in my house. They’re inexpensive, keep for months when stored properly, and go with almost anything I cook for dinner. Plus, there’s an endless variety of ways to transform this humble root vegetable into a side that will easily become the star of the dinner table.

Ingredients

3 cloves garlic, minced
1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
1/2 cup low-sodium chicken broth or low-sodium vegetable broth
1/2 cup olive oil
2 teaspoons dried oregano
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes (3 large or 4 medium), peeled and cut into 1-inch-wide wedges

Instructions

Arrange a rack in the middle of the oven and heat the oven to 400℉.
Place 3 minced garlic cloves, 1/3 cup lemon juice, 1/2 cup low-sodium chicken broth, 1/2 cup olive oil, 2 teaspoons dried oregano, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper in a 9x13-inch baking dish. Stir to combine.
Add 2 pounds Yukon gold potato wedges to the baking dish and toss to coat. Spread into an even layer. Cover the baking dish with aluminum foil.
Roast for 30 minutes. Uncover and toss the potatoes. Return the baking dish to the oven and roast uncovered until the potatoes are very tender, 30 to 35 minutes more. If you’d like browned edges, turn the oven to broil and broil until the potatoes are lightly browned, 2 to 4 minutes.