Bone Broth Lemon Potatoes


3 Lbs. Potatoes, Peeled and Cut into Thick Wedges

1/3 Cup Olive Oil

2 Lemons, Juiced

2 Tsp. Salt

1 Tsp. Oregano

1/2 Tsp. Ground Black Pepper

3 Cups Bones & Marrow Broth


Preheat oven to 400 degrees F (200 degrees C).

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.

Spread Potato Wedges in a single layer in a 2 inch-deep pan.

Pour Bone Broth over the Potatoes.

Roast Potatoes in preheated oven until tender and golden brown, about 1 hour.

Serve and Enjoy!


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