Greek-style Roasted Potatoes

Ingredients

¾ cup Chicken or vegetable stock

¼ cup Lemon juice

¼ cup Olive oil

2 tsp Dried oregano

4 Finely grated cloves of garlic

1 tsp Salt

4 Large white potatoes (Russet are fine. Increase to 6-8 if small/medium)

Directions

Preheat oven to 425, grease 9×13 baking dish

Mix oil, lemon juice, stock, garlic, oregano, and salt in a medium mixing bowl

Cut potatoes into wedges, ideally around six wedges per large potato. Add to baking dish until you have a single, full layer

Pour the liquid over the potatoes slowly to get good coverage. Optional: let sit for 30+ minutes

Bake at 425 for 20 minutes
Remove from oven and toss in juices, ensure any dark corners are turned down
Bake for 15 minutes more
Remove from oven and toss in juices, ensure any dark corners are turned down
Bake for 15 minutes
Remove from oven and let stand 5 minutes before serving

Nutrition Facts

4 servings

Serving size

six wedges

Amount per serving
Calories150

% Daily Value *
Sodium 150mg7%
Total Carbohydrate 20g8%
Dietary Fiber 4g15%
Total Sugars 2g
Protein 2g

Vitamin C 10mg12%
Potassium 16mg1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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