Ingredients
- For the Potatoes:
- 2 pounds yellow gold potatoes, cut into wedges
- 1 large lemon, juiced
- ⅓ cup olive oil
- 1 ¾ cups chicken stock
- ¼ cup water
- 2 teaspoons dried oregano
- 4 garlic cloves, grated
- 2 teaspoons salt
- Black pepper, to taste
- Crushed red pepper flakes, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Potatoes: Place the potato wedges in a large baking dish.
- Make the Seasoning Mixture: In a measuring cup or bowl, whisk together the lemon juice, olive oil, chicken stock, water, oregano, grated garlic, salt, black pepper, and crushed red pepper flakes.
- Coat the Potatoes: Pour the seasoning mixture over the potatoes and toss to coat them evenly.
- Roast the Potatoes: Spread the potatoes into a single layer in the baking dish. Bake for 1 hour, or until tender and golden, stirring once halfway through.
Notes
- If you prefer extra crispy potatoes, increase the oven temperature to 425°F and bake for a slightly shorter time, checking for doneness.
- These potatoes pair well with grilled meats, roasted chicken, or a fresh salad.
- For a richer flavor, you can replace some of the chicken stock with white wine.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: undefined
- Method: undefined
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
