Lemony Herb Greek Potatoes
Yukon gold potato wedges roast with lemon, broth, and oregano until creamy inside and golden at the edges. Finish with fresh parsley for a bright, herby side to roasted chicken or grilled steak.
Servings: 8 servings
Ingredients
- 2 lbs Yukon gold potatoes
- 3 juicy lemons, juiced
- 1/3 cup extra virgin olive oil
- 1/3 cup chicken broth, reduced sodium
- 1/3 cup fresh parsley, divided
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/3 tsp black pepper
Instructions
- Preheat the oven to 400°F.
- Slice the potatoes in half lengthwise, then into wedges (no need to peel). Pat the cut sides dry with paper towels.
- Season the potatoes: In a large bowl, combine the potatoes, lemon juice, olive oil, chicken broth, about ¼ cup of the parsley, garlic powder, oregano, salt, and pepper. Mix well to coat the potatoes fully.
- Arrange in baking dish: Transfer the seasoned potatoes to a large baking dish so they sit in a shallow layer, and drizzle any remaining liquid from the bowl over the top.
- First roast: Roast on the middle rack for 30 minutes.
- Toss and increase heat: Remove the potatoes from the oven, increase the heat to 450°F, and toss gently with a spoon.
- Final roast: Return to the oven and roast until the potatoes are browned about 20-25 minutes.
- Serve right away, topped with the remaining fresh parsley, if desired. Enjoy!
Nutrition
Serving: 1g | Calories: 182kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.2mg | Sodium: 337mg | Potassium: 558mg | Fiber: 4g | Sugar: 2g | Vitamin A: 227IU | Vitamin C: 47mg | Calcium: 33mg | Iron: 1mg
