Yukon Gold or yellow-fleshed potatoes, cut into wedges
Compliments Extra Virgin Olive Oil
ground black pepper
1 ½ cups
Compliments Reduced Sodium Chicken Broth
finely chopped parsley
Preheat oven to 200oC (400oF). In a large bowl, toss potato wedges with olive oil, oregano, salt and pepper.
Zest lemons to set aside 2 tbsp (30 mL) zest. Pour broth and lemon juice (but not the zest) into a large non-stick roasting pan. Add the potatoes, spreading in a single layer. Roast 25 min. Gently turn the potatoes over; roast another 30 to 35 min., until the liquid has been largely absorbed and the potatoes are golden brown.
Garnish with parsley and reserved lemon zest to serve.
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