Golden Greek Lemon Potatoes: Allergy-Friendly

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:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).

2. 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.

3. Add Broth:
   Place the potatoes in a single layer in a baking dish. Pour the gluten-free broth over the potatoes.

4. 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.

5. Broil (Optional):
   For extra crispiness, turn the broiler on for 3-5 minutes until the edges are golden brown.

6. 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! 🥔🍋