We had a lovely brunch over the weekend with a Middle Eastern theme. And when I say the potatoes were a hit, I mean it!! Not a wedge left!! Best compliment ever!

While being a staple in many households, potatoes are often just known for their starchy quality. But potatoes are so much more.

The health benefits include their ability to improve digestion, reduce cholesterol levels, boost heart health, protect from polyps, prevent cancer and manage diabetes. They strengthen the immune system, reduce signs of aging, protect the skin, increase circulation, reduce blood pressure, maintain fluid balance, reduce insomnia, and aid in eye care. You can read more about the health benefits of potatoes here.

  • 2 lb potatoes, peeled and chopped into wedges
  • 6 garlic cloves, minced
  • 2 cups vegetable/chicken broth
  • 1/3 cup olive oil
  • Juice of 1 lemon
  • 1 tbsp dried oregano
  • 1 tsp dill
  • 2 tsp Himalayan salt
  • Parsley for garnish (optional)
  1. Preheat the oven to 350°F.
  2. Pour all the ingredients into a baking tray (I used a glass baking dish) and toss well, coating the potatoes with all the ingredients.
  3. Spread them into an even layer.
  4. Bake for 20 minutes.
  5. After 20 minutes turn the potatoes over and bake for another 30 minutes.
  • If you want slightly drier potatoes:
    1. Remove from oven and transfer the potatoes to a lined baking tray, discarding all the juices.
    2. Put back in an oven at 350°F and roast for an additional 30 minutes, turning half way.
    3. Garnish with fresh parsley and lemon/lime and serve hot.
  • Note: You can make these potatoes ahead of time and then just follow the instructions for the drier potatoes.