Eosinophilic Esophagitis Friendly Greek Lemon Potatoes
Total time1 hr 30 min
Prep time15 min
Cook time1 hr 15 min
4.8(13)
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Learn more →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)
- ⅓ cup olive oil
- ¾ cup low-sodium chicken broth
- 4 garlic cloves, minced
- 1 ½ tsp dried oregano
- 1 tsp kosher salt
- 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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