Lemon-Herb Potatoes
Tender potatoes baked with a zesty lemon-herb mixture, perfect for any meal.
Ingredients
- ½ cup reduced-sodium vegetable broth
- 6 tablespoons extra-virgin olive oil
- ¼ cup lemon juice
- 1 tablespoon chopped fresh dill plus more for garnish
- 2 teaspoons Dijon mustard
- 2 teaspoons grated garlic from 4 small garlic cloves
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 pounds Yukon Gold potatoes scrubbed and cut into 1-inch-thick wedges
- 1 large lemon sliced ¼-inch thick
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Lemon-Herb Mixture: In a 9x13-inch casserole dish, whisk together the vegetable broth, olive oil, lemon juice, chopped dill, Dijon mustard, grated garlic, dried oregano, salt, and pepper.
- Add the Potatoes: Add the potato wedges to the casserole dish and toss until evenly coated with the lemon-herb mixture.
- Arrange the Lemon Slices: Arrange the lemon slices over the potatoes.
- Bake the Potatoes: Bake for about 1 hour, stirring every 20 minutes, until the potatoes are fork-tender.
- Serve: Toss the potatoes and serve, garnished with additional dill if desired.
Notes
- Ensure the potatoes are cut into uniform wedges for even cooking.
- You can adjust the amount of lemon juice and herbs to suit your taste preferences.
- For a spicier version, add a pinch of red pepper flakes to the mixture.