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Ingredients
Scale
- Cooking spray
- 2–1/2 pounds Yukon gold potatoes, cut into 1 inch wedges
- 2 large lemons (1 teaspoon zest; 1/3 cup juice)
- 1/3 cup chicken broth
- 1/4 cup olive oil
- 1–1/2 teaspoon salt (plus more if needed)
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon Dijon-style mustard
- Fresh parsley, oregano, and/or dill (optional for serving)
Instructions
- Preheat your oven to 425°F and position a rack in the center.
- In a wide-mouth mason jar, mix together lemon zest, lemon juice, chicken broth, olive oil, salt, pepper, garlic powder, oregano, and Dijon mustard. Seal and shake well.
- Generously spray a heavy-duty, rimmed baking sheet with cooking spray. Place the potatoes on the sheet, pour the dressing over them, and toss to coat. Spread them evenly without overlapping.
- Roast potatoes in the oven for 30 minutes until nearly tender and most liquid is evaporated.
- Using a flat metal spatula, toss the potatoes and return to the oven. Roast for another 10-15 minutes, until they are golden and lightly glazed.
- Toss again, adjust salt if necessary, and sprinkle with fresh herbs before serving.
Notes
Add extra herbs for garnish to enhance flavor and presentation.
For a spice kick, consider adding a pinch of crushed red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg