Categories: Hot Side Dishes
Ingredients
- 5 pounds potatoes, scrubbed and cut into thin wedges (Yukon gold work well)
- 6 cloves garlic, minced
- 3/4 cup olive oil
- 1/2 cup good-quality veggie broth
- 1/2 cup water
- 1/4 cup fresh squeezed lemon juice
- 3 teaspoons sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon dried oregano
- 1 teaspoon chopped fresh mint
Directions
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Preheat an oven to 450 degrees F.
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Oil a large baking dish.
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In a large bowl, stir the potatoes, garlic, olive oil, broth, water, lemon juice, salt, and pepper together.
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Evenly coat potatoes.
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Pour into baking dish.
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Roast in the preheated oven until potatoes start to brown, for about 40 minutes.
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Add oregano and mint to potatoes.
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Stirring to combine.
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If potatoes look dry, pour another ½ cup broth to dish.
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Return dish to oven and bake about 30 minutes longer.
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Adjust seasoning with salt and pepper, if needed.