Ingredients
- 3 pounds Yukon Gold potatoes cut into wedges
- 5 tablespoons olive oil
- Juice of 1 lemon plus zest
- 1/2 teaspoon sweet paprika
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable broth
- Freshly chopped parsley for garnish
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, toss the potato wedges with olive oil, lemon juice and zest, sweet paprika, garlic, oregano, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a large baking sheet with a rim.
- Pour vegetable broth over the potatoes and bake in the preheated oven for about 45-50 minutes, or until the potatoes are golden and crisp. Turn the potatoes halfway through cooking to ensure even browning.
- Serve warm, sprinkled with parsley on top.