High Fructose Corn Syrup Free Sheet Pan Lemon Roasted Potatoes
Total time55 min
Prep time10 min
Cook time45 min
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!