Yield: 6 Servings
Ingredients:
- 1/3 cup fresh lemon juice (from about 2 large lemons)
- 1/3 cup low-sodium chicken broth
- 1/4 cup olive oil
- 1 1/2 tsp. kosher salt, plus more to taste
- 1/2 tsp. garlic powder
- To taste black pepper
- 3 tbsp. fresh rosemary leaves, roughly chopped
- 2 1/2 lbs. medium Yukon Gold potatoes, cut into 1-inch wedges
Directions:
- Position a rack in the lower third of the oven and preheat oven to 425 F.
- In a liquid measuring cup, whisk together the lemon juice, chicken broth, oil, salt, garlic powder, a few grinds of pepper and 2/3 of the chopped rosemary.
- Spread the potatoes on a heavy-duty rimmed baking sheet; pour the dressing on top and toss well to coat. Roast the potatoes on the lower oven rack until they’re almost tender and the pan juices are bubbling and mostly absorbed, 30 minutes.
- Toss, then continue roasting until the potatoes are tender and golden and the juices have reduced to a glaze, 10 to 15 minutes more.
- Toss again, and then sprinkle with the remaining rosemary and season with salt.
