Ingredients:
- 2 pounds (about 900g) Yukon Gold or Russet potatoes, peeled and cut into wedges
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice (about 2 lemons)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup gluten-free vegetable or chicken broth
- Fresh parsley, chopped (for garnish)
- Lemon zest (optional, for extra flavor)
Instructions:
-
Preheat the Oven:
Preheat your oven to 400°F (200°C). -
Prepare the Potatoes:
In a large mixing bowl, combine the potato wedges, olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Toss well to coat the potatoes evenly. -
Add Broth:
Place the potatoes in a single layer in a baking dish. Pour the gluten-free broth over the potatoes. -
Bake:
Bake for 45-50 minutes, stirring once or twice to ensure they cook evenly. The liquid should mostly evaporate, and the potatoes should start to brown and crisp. -
Broil (Optional):
For extra crispiness, turn the broiler on for 3-5 minutes until the edges are golden brown. -
Garnish and Serve:
Sprinkle with fresh parsley and lemon zest before serving.
Tips:
- Make it Crispy: For even crispier potatoes, spread them out on a baking sheet and avoid overcrowding.
- Flavor Boost: Add a sprinkle of smoked paprika or fresh rosemary for variation.
Enjoy your gluten-free, dairy-free Greek-inspired dish! 🥔🍋