Description
A delicious side dish featuring Yukon gold potatoes roasted with garlic, lemon, and herbs.
Ingredients
Scale
- 1 1/2 pounds yukon gold potatoes, peeled
- 1 cup chicken broth (homemade or store-bought)
- 1/4 cup lemon juice (from about 2 lemons)
- 3 tablespoons olive oil, divided
- 3 garlic cloves, grated
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- Flakey sea salt (as garnish)
Instructions
- Preheat your oven to 400F.
- In a 2-quart baking dish or casserole dish, arrange the potato wedges in one even layer. Set aside.
- In a large measuring cup, whisk together the chicken broth, lemon juice, olive oil, grated garlic, dried oregano, and salt.
- Pour the broth mixture over the potatoes and transfer to the oven to bake for about 35-40 minutes. Check on them at this time. If they’re getting too browned, flip them over.
- Return them to the oven for an additional 15-20 minutes, until tender and cooked through.
- Remove them from the oven. The potatoes should have absorbed most of the liquid and they should be medium golden brown. Top them with flakey sea salt. Serve immediately.
- Store them in an airtight container in the fridge for up to 3 days.
Notes
- For best results, use freshly squeezed lemon juice.
- This dish pairs well with grilled meats or fish.
- Customize the herbs to your preference, adding rosemary or thyme for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 200
- Sugar: 1g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg