Pregnancy Friendly Greek Lemon Potatoes

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

4.8

(13)

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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)
⅓ cup olive oil
¾ cup low-sodium chicken broth
4 garlic cloves, minced
1 ½ tsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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