Greek Lemon + Garlic Potato Wedges (Edit recipe)

These are one of our favorite side dishes! We love the tartness of the lemon juice and the acidity of this dish pairs well with any rich lamb dish.

10 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	128
Fat:	12 g
Carbohydrates:	0 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	918 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Bonafide Provisions

View original recipe

Serves: 6

Ingredients

3 lb White Potatoes, peeled and cut into wedges
2 Tbsp Garlic, minced
.333 cup Extra Virgin Olive Oil
2 Lemon, juiced
2 tsp Sea Salt
1 tsp dried Oregano
.5 tsp Black Pepper, ground
3 cups Bone Broth, Bonafide Provisions Chicken

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F (200 degrees C). Put potato wedges into a large bowl.
Combine olive oil and garlic in a small bowl. Drizzle olive oil mixture and lemon juice over the wedges and toss to coat.
Season potatoes with salt, oregano, and black pepper; toss again to coat.
Spread potato wedges in a single layer in a 2 inch (5 cm) deep pan.
Pour broth over the potatoes, then roast potatoes in the preheated oven until tender and golden brown, about 1 hour.