Vegan Crispy Greek Oregano Roasted Potatoes
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, cut into 1 ½-inch wedges
- ¼ cup olive oil
- 1 ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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