Total time · 60 min

Greek Lemon and Oregano Potatoes

Name: Greek Lemon and Oregano Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 900 g Potatoes; 1 cup Vegetable broth; 60 ml Lemon juice; 60 ml Olive oil; 5 g Dried oregano; 4 cloves Garlic; 10 g Dijon mustard

Roasted potato wedges absorb lemon, oregano, and broth before browning at the edges.

Prep: 15 min
Cook: 45 min
Servings: 4

Indicative estimates

Energy per serving: ~310 kcal per serving indicative estimate
Ingredient value: ~$8.40 indicative estimate

Ingredients

900 g Potatoes
1 cup Vegetable broth
60 ml Lemon juice
60 ml Olive oil
5 g Dried oregano
4 cloves Garlic
10 g Dijon mustard

Directions

11 min
Heat the oven to 425 °F (220 °C); cut potatoes into wedges and mince the garlic.
39 min
Whisk broth, lemon, oil, garlic, oregano, and mustard; coat the potatoes and spread in a roasting pan.
10 min
Roast, turning once, until the wedges are tender and the liquid has mostly evaporated.