Lemon Potatoes

2 pounds yukon gold (ideally) or russet potatoes (see note), peeled and quartered lengthwise into thick wedges

4 tablespoons olive oil or 3 tablespoons olive oil plus 1 tablespoon unsalted butter, diced

2 teaspoons fresh oregano leaves, minced or 1 teaspoon dried oregano

1 teaspoon kosher salt

Finely grated zest and juice of two lemons (about ¼ cup juice)

½ teaspoon freshly ground black pepper

3 to 4 garlic cloves, peeled and smashed

¾ cup broth, chicken or vegetable

Chopped fresh parsley or dill, plus additional lemon slices or wedges, to finish

As a few, sadly, have learned the hard way, glass can break when faced with a big temperature change, such as pouring the cold broth and lemon juice into the very hot pan near the end. If you only have glass to roast in, warm the broth before pouring it in, then, once it’s in, cold or room temperature lemon juice is fine to add next.
This spatula is my forever go-to

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🍽️Side Dish

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m