Description
A delicious side dish of oven-roasted garlic potatoes.
Ingredients
Scale
- 5 pounds russet potatoes (peeled and cut into wedges)
- 32 ounces low-sodium chicken stock
- ½ cup good extra-virgin olive oil
- ½ cup fresh lemon juice (about 3 small lemons)
- 1 tablespoon Dijon mustard
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- ½ tablespoon salt
- ½ tablespoon black pepper
- 7 cloves garlic (smashed)
Instructions
- Preheat oven to 350°F.
- Peel the potatoes and cut them into thick wedges. Add them to a large roasting pan or two 9×13 dishes. They should be snug but not stacked too high.
- In a large bowl or measuring cup, whisk together: chicken stock, olive oil, lemon juice, Dijon mustard, oregano, paprika, salt, and pepper.
- Pour the mixture evenly over the potatoes. They should be almost submerged — not completely covered, but sitting in plenty of liquid.
- Smash the garlic cloves and tuck them in between the potatoes so they flavor the broth as everything roasts.
- Cover the pan tightly with foil so no steam escapes.
- Roast at 350°F for about 70-80 minutes, until the potatoes are tender and have absorbed most of the liquid.
- Remove the foil and switch the oven to broil. Broil for 5-7 minutes until the tops are golden, caramelized, and glossy. Keep an eye on them — this happens fast.
- Spoon some of the remaining lemon-garlic broth over the potatoes before serving. That liquid is pure flavor.
Notes
- Ensure potatoes are cut evenly for consistent cooking.
- Watch closely while broiling to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Sides
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg