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Level
very easy
Prep Time
10 mins
Total Time
1 h 15 m
Serves
6

Ingredients

3 lb
Yukon Gold or yellow-fleshed potatoes, cut into wedges
1.5 kg
½ cup
Compliments Extra Virgin Olive Oil
125 mL
1 tbsp
dried oregano
15 mL
½ tsp
salt
2 mL
½ tsp
ground black pepper
2 mL
1 ½ cups
Compliments Reduced Sodium Chicken Broth
375 mL
2 tbsp
lemon zest
30 mL
1/3 cup
lemon juice
75 mL
2 tbsp
finely chopped parsley
30 mL

Directions

Step 1
Preheat oven to 200oC (400oF). In a large bowl, toss potato wedges with olive oil, oregano, salt and pepper.
Step 2
Zest lemons to set aside 2 tbsp (30 mL) zest. Pour broth and lemon juice (but not the zest) into a large non-stick roasting pan. Add the potatoes, spreading in a single layer. Roast 25 min. Gently turn the potatoes over; roast another 30 to 35 min., until the liquid has been largely absorbed and the potatoes are golden brown.
Step 3
Garnish with parsley and reserved lemon zest to serve.

Tip

Try this dish with Herb & Garlic Salmon sold in the Seafood Dept.
Swap vegetable broth for chicken broth.

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Nutrition Facts

Nutrition Description:
Per serving: 1/6 of the recipe
Calories:
350
Fat:
18 g
Saturated Fat:
2.5 g
Carbs:
42 g
Fibre:
3 g
Sugar:
1 g
Protein:
6 g
Sodium:
350 mg