Low Iodine Classic Greek Lemon Potatoes
Total time1 hr 30 min
Prep time15 min
Cook time1 hr 15 min
4.9(8)
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 4 medium), peeled and cut into thick wedges
- ⅓ cup fresh lemon juice (from about 2 lemons)
- ⅓ cup olive oil
- ¾ cup low-sodium chicken broth
- 4 garlic cloves, minced
- 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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