Eosinophilic Esophagitis Friendly Sheet Pan Lemon Roasted Potatoes
Total time55 min
Prep time10 min
Cook time45 min
4.5(6)
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, cut into 1 ½-inch wedges
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 4 garlic cloves, minced
- 1 tsp dried oregano
- ¾ tsp kosher salt
- ¼ tsp black pepper
- ½ cup low-sodium chicken broth
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (200°C) with a rack in the center position.
- 2
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. Add the potato wedges and toss until evenly coated.
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