Ingredients
Scale
- Cooking spray
- 2-1/2 pounds yukon gold potatoes, cut into 1-inch wedges
- 2 large lemons, 1 teaspoon zest; 1/3 cup juice
- 1/3 cup chicken broth
- 1/4 cup olive oil
- 1-1/4 teaspoon salt plus more if needed
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon dijon-style mustard
- Fresh parsley, oregano, and/or dill, optional for serving
Instructions
- Position a rack in the center of the oven and preheat it to 425°F.
- In a wide-mouth mason jar, mix lemon zest, lemon juice, chicken broth, olive oil, salt, pepper, garlic powder, oregano, and Dijon mustard. Seal and shake well to blend.
- Generously spray a heavy-duty rimmed baking sheet with cooking spray. Add the potatoes, drizzle the dressing over, and toss to coat thoroughly, ensuring the potatoes are spread out without overlapping.
- Roast the potatoes for 30 minutes, until they are almost tender and the liquid has mostly reduced.
- Using a flat metal spatula, toss the potatoes, then return them to the oven to roast for an additional 10–15 minutes, until they are tender, golden, and lightly glazed.
- Toss the potatoes again, adjust salt as needed, and sprinkle with fresh herbs if desired. Serve immediately.
Notes
Make sure to spread the potatoes out evenly on the baking sheet to ensure proper roasting.
Feel free to customize the herbs used for garnish based on your preference.
These potatoes are also great as a leftover side dish, reheating well.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.