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Lemon Butter Potatoes

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  • Author: Ericka Sanchez

Description

Zesty, tangy and so delicious.  Baked, not fried!


Ingredients

Scale

2.5 pounds Russet Potatoes, chopped in wedges
1 ½ cups vegetable broth
½ cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1/3 cup lemon juice
6 garlic cloves, finely chopped
1 tablespoon dried oregano
2 teaspoons salt
lemon slices for garnish
fresh oregano for garnish


Instructions

Preheat oven to 390° F

Place potato wedges on a large baking sheet with sides.  Add broth, melted Land O Lakes® Butter with Olive Oil & Sea Salt, lemon juice, garlic cloves, dried oregano and salt.  Toss to combine well.

Bake for 50 minutes, turning potatoes at the 25-minute mark.

To crisp (optional):  Transfer potato wedges to a large baking sheet.  Drizzle any remaining liquid over potatoes.  Return to oven for 10 minutes.

Place potatoes on a large plate or serving tray.  Garnish with lemon slices and fresh oregano.