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very easy
Prep Time
10 mins
Total Time
1 h 15 m


3 lb
Yukon Gold or yellow-fleshed potatoes, cut into wedges
1.5 kg
½ cup
Compliments Extra Virgin Olive Oil
125 mL
1 tbsp
dried oregano
15 mL
½ tsp
2 mL
½ tsp
ground black pepper
2 mL
1 ½ cups
Compliments Reduced Sodium Chicken Broth
375 mL
2 tbsp
lemon zest
30 mL
1/3 cup
lemon juice
75 mL
2 tbsp
finely chopped parsley
30 mL


Step 1

Preheat oven to 200oC (400oF). In a large bowl, toss potato wedges with olive oil, oregano, salt and pepper.

Step 2

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.

Step 3

Garnish with parsley and reserved lemon zest to serve.


Try this dish with Herb & Garlic Salmon sold in the Seafood Dept.
Swap vegetable broth for chicken broth.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/6 of the recipe
18 g
Saturated Fat:
2.5 g
42 g
3 g
1 g
6 g
350 mg
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