Lemony roasted potatoes by
Ingredients
1.5 lb (full share) Veggie Box red potatoes
1/4 c olive oil
6 cloves Veggie Box garlic, finely chopped
1/4 c lemon juice
3/4 c vegetable or chicken broth
1 tsp dried oregano
1 tsp salt
(optional) 1 pint (full share) Veggie Box cherry tomatoes
Additional salt and pepper to taste
Instructions
Preheat oven to 375F°. Wash potatoes (may peel or leave skin on), slice lengthwise, and cut into wedges around 3/4-inch. Place in casserole dish.
In large bowl, combine olive oil, garlic, lemon juice, broth, oregano, and salt. Whisk briskly. Pour over potatoes, and toss to cover.
Season with salt and pepper. Cover tightly with lid or aluminum foil. Bake in oven 30 to 35 minutes, stirring every 10 minutes. Remove cover, add optional cherry tomatoes, and give one last stir. Return to oven, uncovered this time, for final 15 to 20 minutes. Sauce should be mostly evaporated and potato edges should have just started to brown.
In large bowl, combine olive oil, garlic, lemon juice, broth, oregano, and salt. Whisk briskly. Pour over potatoes, and toss to cover.
Season with salt and pepper. Cover tightly with lid or aluminum foil. Bake in oven 30 to 35 minutes, stirring every 10 minutes. Remove cover, add optional cherry tomatoes, and give one last stir. Return to oven, uncovered this time, for final 15 to 20 minutes. Sauce should be mostly evaporated and potato edges should have just started to brown.