Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Lemon-Roasted Potatoes
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
Directions
- Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.
