Low FODMAP 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
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⅓ cup fresh lemon juice (from about 2 lemons)
⅓ cup olive oil
¾ cup low-sodium chicken broth
4 garlic cloves, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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