Low Sodium Crispy Greek Oregano Roasted Potatoes

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Low Sodium Crispy Greek Oregano Roasted Potatoes

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Ingredients

4 servings

2 lbs yukon gold potatoes, cut into 1 ½-inch wedges
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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¼ cup olive oil
1 ½ tsp dried oregano
½ tsp dried thyme
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
½ cup low-sodium chicken broth
2 tbsp fresh lemon juice (from about 1 lemon)
1 tsp lemon zest

For the garlic-infused oil

3 cloves garlic, peeled and lightly smashed

For serving

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

Instructions

1
Preheat the oven to 425°F (220°C). In a small saucepan, combine the olive oil and smashed garlic cloves over medium-low heat and warm until the garlic is fragrant and just beginning to turn golden at the edges, about 5–7 minutes. Remove from the heat and discard the garlic solids, leaving only the infused oil.
2
In a large mixing bowl, toss the potato wedges with the garlic-infused oil, dried oregano, dried thyme, salt, and black pepper until every wedge is evenly coated.

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