Greek Lemon Potatoes
Roasted potato wedges simmered in a bright lemon-oregano sauce until tender and lightly caramelized at the edges — simple, sunlit flavors that pair with anything from grilled fish to a weeknight roast. The pan sauce reduces to coat each wedge, giving crisp edges and a tangy, herby interior.
2 lb potatoes, cut into 1-inch wedges
⅓ cup olive oil
¼ cup lemon juice, fresh
1 tsp lemon zest, grated
1 cup chicken broth, low-sodium
3 clove garlic, minced
2 tsp dried oregano
2 tbsp butter, cut into pieces
1 tsp salt
½ tsp black pepper
2 tbsp parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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