Low FODMAP Classic Greek Lemon Potatoes

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

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Ingredients

4 servings

2 lbs russet potatoes (about 4 medium), peeled and cut into thick wedges
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⅓ cup fresh lemon juice (from about 2 lemons)
⅓ cup olive oil
¾ cup low-sodium chicken broth
4 garlic cloves, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp dried oregano
1 tsp kosher salt
½ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (200°C).
2
In a large roasting pan or 9x13-inch baking dish, whisk together the lemon juice, olive oil, chicken broth, minced garlic, dried oregano, salt, and black pepper until combined.

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