Greek Lemon Potatoes

Ingredients

• •1.2 kg (about 6 medium) Yukon Gold potatoes, cut into thick wedges
• •⅓ cup olive oil
• •⅓ cup (about 2 lemons) fresh lemon juice
• •½ cup chicken broth or water
• •5 garlic cloves, minced
• •1½ tsp dried oregano
• •1½ tsp salt, ½ tsp pepper salt and black pepper
• •2 tbsp fresh parsley, chopped

Directions

1. 1Preheat oven to 400°F (200°C).
2. 2Whisk together olive oil, lemon juice, broth, garlic, oregano, salt, and pepper in a large bowl.
3. 3Add potato wedges and toss to coat thoroughly; spread in a single layer in a large roasting pan or rimmed baking sheet.
4. 4Pour any remaining marinade over the potatoes; roast 40 minutes, then flip the wedges.
5. 5Roast another 20–25 minutes until golden, slightly caramelized, and the liquid is mostly absorbed.
6. 6Scatter fresh parsley over top and serve immediately.

💡 The secret is the broth — it steams the potatoes from below while they roast, making them creamy inside. Use vegetable broth to keep this vegan. Yukon Gold potatoes hold their shape and get the best golden crust; russets can fall apart.

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