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These Greek potatoes wedges with lemon and oregano are roasted until tender. They’re a great complement to souvlaki. All you need is a great Greek salad for a full meal!
Ingredients
- 3 pounds potatoes, peeled and cut into thick wedges
- 1/3 cup olive oil
- 2 lemons, juiced
- 2 teaspoons salt
- 1 teaspoon oregano
- ½ teaspoon ground black pepper
- 3 cups chicken broth
Directions
Step 1
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Put potato wedges in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Season with salt, oregano, and black pepper; toss again to coat.
Step 3
Spread potato wedges in a single layer in a 2-inch-deep pan. Pour chicken broth over potatoes.
Step 4
Roast potatoes in the preheated oven until tender and golden brown, about 1 hour.
Step 5
Enjoy!
Tips
Alternately, you could roast these in a foil pan on the grill for 30 to 40 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 282 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat2g | 9% |
| Sodium789mg | 34% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber5g | 18% |
| Total Sugars2g | |
| Protein5g | |
| Vitamin C45mg | 225% |
| Calcium33mg | 3% |
| Iron2mg | 11% |
| Potassium962mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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