Description
Tender, crispy wedges of potato infused with lemon and herbs, perfect as a side for any gathering.
Ingredients
Scale
- 5 pounds russet potatoes, peeled and cut into wedges
- 32 ounces low-sodium chicken stock
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon Dijon mustard
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 7 cloves garlic, smashed
Instructions
- Preheat the oven to 400°F (204°C). Lightly grease a large roasting pan.
- In a large bowl, whisk together the chicken stock, olive oil, lemon juice, Dijon mustard, dried oregano, paprika, salt, black pepper, and smashed garlic until well combined.
- Place the potato wedges in the prepared roasting pan in a single layer if possible.
- Pour the lemon mixture evenly over the potatoes. Toss gently to coat every wedge.
- Cover the pan tightly with aluminum foil and roast for 40 minutes.
- Remove the foil, flip the potatoes gently, and roast uncovered for another 35-40 minutes until golden and tender.
- Let rest for 5-10 minutes and drizzle remaining pan juices over the potatoes before serving.
Notes
For a vegan option, substitute vegetable stock for chicken stock. Add fresh herbs for brightness or crushed red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 353
- Sugar: 2g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg