This potato dish will make the perfect side and grace your holiday table this season. It can also be enjoyed anytime of the year. I’ve made it several times, and it’s always a success.

Ingredients:

4 medium Idaho potatoes, cut up in wedges.
1 teaspoon salt
Black pepper to taste
1 teaspoon dry oregano
1 lemon, divided
3 tbs EVOO olive oil + more to drizzle
1 cup veggie broth (chicken broth will work)
Fresh oregano sprig, for garnish – optional

Preparation: 

Preheat oven to 400 degrees, F. 

In a large bowl, season the potatoes with salt, pepper, oregano, 1/2 lemon juice, EVOO olive oil. 

Place the potatoes in a medium stainless steel pan in a single layer. Add the broth. 

Bake for 1 hour. If it needs more color, broil for 3 minutes on bottom shelf. 

Remove from the oven. Place in a platter. Drizzle with more olive oil, freshly squeezed lemon and fresh oregano. Voila! 

I served them with lip-smaking grilled lamb chops and sautéed red bell peppers. 

My wine pairing suggestion: Agiorgitiko, a full-bodied red wine from Greece.

Happy Holiday Season from my kitchen to yours,

Bon Appetit!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com