Description
Tender potatoes roasted with tangy lemon, garlic, and Mediterranean herbs for a classic Greek side dish.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cut into wedges
- 1/4 cup olive oil
- Juice of 2 lemons
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- Add potato wedges and toss to coat evenly.
- Arrange potatoes in a single layer on a baking sheet. Pour chicken broth around the potatoes.
- Roast for 40-50 minutes, flipping halfway through, until golden and tender.
- Garnish with fresh parsley before serving.
Notes
For extra crispiness, space potatoes evenly on the baking sheet. Adjust lemon juice to taste for more tanginess.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Side Dish
- Cuisine: Greek
Nutrition
- Calories: 290 kcal
- Sugar: 3g
- Fat: 11g
- Carbohydrates: 45g
- Protein: 6g