Low Sodium Greek Lemon Potatoes

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

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Ingredients

4 servings

2 ½ lbs russet potatoes (about 4 medium), peeled and cut into thick wedges
⅓ cup fresh lemon juice (from about 2 lemons)
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
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⅓ cup olive oil
¾ cup low-sodium chicken broth
4 garlic cloves, minced
1 ½ tsp dried oregano
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

For serving

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

Instructions

1
Preheat the oven to 400°F (200°C). Arrange the potato wedges in a single layer in a 9×13-inch baking dish.
2
In a small bowl or measuring cup, whisk together the lemon juice, olive oil, chicken broth, garlic, oregano, salt, and pepper. Pour the mixture evenly over the potatoes, turning the wedges to coat.

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