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Paleo AIP Greek Roasted Lemon Potatoes
Paleo AIP Greek Roasted Lemon Potatoes make the perfect side dish for Mediterranean meats & Autoimmune Protocol salads!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Ingredients
- ⅓ cup freshly squeezed lemon juice about 2 large lemons
- ⅓ cup bone broth or filtered water
- ¼ cup olive oil
- 1 ½ tsp coarse sea salt plus more to taste
- ½ tsp dried garlic flakes
- 2 tsp dried oregano
- 2 ½ lb small white sweet potatoes skin-on, scrubbed well then sliced into 1-inch thick wedges
- ¼ cup minced fresh parsley optional
Instructions
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Heat oven to 425. Line a large sheet pan with parchment paper.
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In a small mixing bowl, whisk together lemon juice, broth, olive oil, salt, garlic powder, and oregano.
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Add sliced potatoes to the sheet pan. Drizzle the lemon mixture over the top, then use tongs to coat well. Spread the potatoes out in an even layer.
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Bake for 30 minutes or until most of the juices have absorbed and the potatoes are nearly tender.
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Remove the pan from the oven. Toss potatoes with tongs, then spread into an even layer again.
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Bake 10 to 15 more minutes or until potatoes are fully tender, golden brown, and the juices are now thick and glazed.
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Serve sprinkled with additional salt and optional parsley if desired.