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Meyer Lemon Roasted Potatoes


3 lbs Yukon Gold Potatoes, cut into 1-2" cubes or wedges

1/2 cup Chicken Broth

2-4 (depending on size) Meyer Lemons, juiced and zested. 1/2 cup juice needed.

2 cloves Minced Garlic or 1/2 teaspoon Granulated Garlic

1 teaspoon Kosher Sea Salt

1 Tablespoon Oregano

1/2 cup Olive Oil


  • Pre-heat oven to 450 degrees.

  • In a large mixing bowl stir all marinade ingredients together.

  • Mix in Potatoes.

  • Pour potatoes and marinade into a full baking sheet and spread evenly. I typically will line the pan with baking parchment for easier clean-up.

  • Roast in the oven for 50-60 minutes (depending on actual potato cube size). Stirring about halfway though for more even browning. When done potatoes will be browned and creamy light inside.

Makes 6-10 servings, depending on serving size.


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