Bone Broth Lemon Potatoes

Ingredients

  • 3 pounds potatoes, peeled and cut into thick wedges
  • 1/3 cup olive oil
  • 2 lemons, juiced
  • 2 teaspoons salt
  • 1 teaspoon oregano
  • 1/2 teaspoon ground black pepper
  • 3 cups of Bones & Marrow Bone Broth

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss to coat again.
  3. Spread potato wedges in a single layer in a 2 inch-deep pan.
  4. Pour Bone Broth over the potatoes.
  5. Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Photo by : @rosalie.s.photo

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