Rice Free Greek Lemon Potatoes

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

4.8

(13)

About Fig

Fig 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 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!