Description
A delicious and crispy roasted potato dish with a tangy lemon and garlic flavor.
Ingredients
Scale
- 2 ½ pounds Yukon Gold or Russet potatoes
- ⅓ cup fresh lemon juice
- Zest from 1 lemon
- ⅓ cup olive oil
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
Instructions
- Preheat oven to 400°F (200°C). Scrub and cut potatoes into thick wedges. Soak in cold water for 20 minutes, then dry well.
- In a large bowl, toss the potato wedges with olive oil, lemon juice, zest, garlic, oregano, salt, and pepper until evenly coated.
- Arrange potatoes in a single layer on a parchment-lined baking sheet or roasting pan.
- Pour chicken broth into the pan—just enough to coat the bottom.
- Roast for 40–45 minutes, flipping halfway through to ensure even crisping.
- For extra crispiness, broil for an additional 3–5 minutes.
- Garnish with fresh herbs or feta if desired, and serve hot.
Notes
- For best results, use fresh herbs for garnishing.
- Feel free to experiment with different types of potatoes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg