Saffron Lemon Potatoes

Golden, crispy-on-the-outside, tender-on-the-inside potatoes bathed in olive oil, lemon, and saffron. Inspired by Greek patates lemonates, this is the kind of side that makes any clean meal feel abundant.

Ingredients

• 2 lbs organic gold or Yukon potatoes, cut into wedges
• 4 tbsp extra virgin olive oil
• 2 lemons, juiced + zest of 1
• 1 cup vegetable broth
• 2 large pinches Saffron Threads, steeped in the warm water
• 3 garlic cloves, crushed
• 1 ½  tsp sea salt
• Fresh cracked pepper
• Fresh oregano or thyme to finish

Instructions

1. Preheat oven to 425°F.
2. Whisk saffron water, lemon juice, olive oil, garlic, salt, and pepper in a bowl.
3. Arrange potatoes in a single layer in a large baking dish. Pour saffron mixture over them.
4. Roast for 40–45 minutes, flipping once, until golden and crisp on the edges.
5. Finish with lemon zest and fresh herbs.