Lemon Potato Wedges
Prep Time
Cooking Mode
3 lb Yukon Gold or yellow-fleshed potatoes, cut into wedges
½ cup Compliments Extra Virgin Olive Oil
1 tbsp dried oregano
½ tsp salt
½ tsp ground black pepper
1 ½ cups Compliments Reduced Sodium Chicken Broth
2 tbsp lemon zest
⅓ cup lemon juice
2 tbsp finely chopped parsley
3 lb Yukon Gold or yellow-fleshed potatoes, cut into wedges
½ cup Compliments Extra Virgin Olive Oil
1 tbsp dried oregano
½ tsp salt
½ tsp ground black pepper
1 ½ cups Compliments Reduced Sodium Chicken Broth
2 tbsp lemon zest
⅓ cup lemon juice
2 tbsp finely chopped parsley
Directions
1 Preheat oven to 200oC (400oF). In a large bowl, toss potato wedges with olive oil, oregano, salt and pepper.
2Zest 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.
3 Garnish with parsley and reserved lemon zest to serve.
Tips
1
Try this dish with Herb & Garlic Salmon sold in the Seafood Dept.
2
Swap vegetable broth for chicken broth.
Disclaimer
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Personal Note
Personal Note
