Description
Golden roasted potato wedges baked in a bright lemon, garlic, and oregano mixture until tender inside and crisp around the edges. This comforting side dish is simple, flavorful, and perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, cut into thick wedges
- 1/3 cup olive oil
- 1/2 cup fresh lemon juice
- 1/2 cup low-sodium chicken broth
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F.
- In a large bowl, whisk together the olive oil, lemon juice, chicken broth, garlic, oregano, salt, and black pepper.
- Arrange the potato wedges in a 9×13-inch baking dish in an even layer.
- Pour the lemon mixture over the potatoes and turn the wedges gently to coat.
- Roast for 25 minutes, then turn the potatoes carefully.
- Continue roasting for 30 to 35 minutes more, until the potatoes are tender and the edges are deeply golden.
- Let the potatoes rest for 5 minutes, then spoon some pan juices over the top.
- Serve hot with lemon wedges, if desired.
Notes
- Use fresh lemon juice for the brightest flavor.
- Cut the wedges evenly so they roast at the same rate.
- For extra browning, roast the potatoes a few minutes longer at the end.
- Vegetable broth can be used instead of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: lemon potatoes, roasted potatoes, potato side dish, garlic potatoes, oregano potatoes, oven potatoes