Whole 30 Crispy Greek Oregano Roasted Potatoes
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!