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

1. Preheat an oven to 450 degrees F.

2. Oil a large baking dish.

3. In a large bowl, stir the potatoes, garlic, olive oil, broth, water, lemon juice, salt, and pepper together.

4. Evenly coat potatoes.

5. Pour into baking dish.

6. Roast in the preheated oven until potatoes start to brown, for about 40 minutes.

7. Add oregano and mint to potatoes.

8. Stirring to combine.

9. If potatoes look dry, pour another ½ cup broth to dish.

10. Return dish to oven and bake about 30 minutes longer.

11. Adjust seasoning with salt and pepper, if needed.

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