- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 15 m
- Serves
- 6
Ingredients
- 3 lb
- Yukon Gold or yellow-fleshed potatoes, cut into wedges
- 1.5 kg
- ½ cup
- Compliments Extra Virgin Olive Oil
- 125 mL
- 1 tbsp
- dried oregano
- 15 mL
- ½ tsp
- salt
- 2 mL
- ½ tsp
- ground black pepper
- 2 mL
- 1 ½ cups
- Compliments Reduced Sodium Chicken Broth
- 375 mL
- 2 tbsp
- lemon zest
- 30 mL
- 1/3 cup
- lemon juice
- 75 mL
- 2 tbsp
- finely chopped parsley
- 30 mL
Directions
Step 1
Preheat oven to 200oC (400oF). In a large bowl, toss potato wedges with olive oil, oregano, salt and pepper.
Step 2
Zest lemons to set aside 2 tbsp (30 mL) zest. Pour broth and lemon juice (but not the zest) into a large non-stick roasting pan. Add the potatoes, spreading in a single layer. Roast 25 min. Gently turn the potatoes over; roast another 30 to 35 min., until the liquid has been largely absorbed and the potatoes are golden brown.
Step 3
Garnish with parsley and reserved lemon zest to serve.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving: 1/6 of the recipe
- Calories:
- 350
- Fat:
- 18 g
- Saturated Fat:
- 2.5 g
- Carbs:
- 42 g
- Fibre:
- 3 g
- Sugar:
- 1 g
- Protein:
- 6 g
- Sodium:
- 350 mg
