Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 5-6 potatoes, peeled and cut in to evenly sized wedges
- 1/2 cup olive oil
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- Two lemons, juiced (plus more for serving)
- 1/2 cup chicken broth
- Salt and freshly ground black pepper to taste
- Note: When I serve these with roast lamb, I also add a teaspoon of dried rosemary to the mixture and that works very well.
In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.
Lightly grease a non-reactive half sheet pan with olive oil. Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.
Bake in a 400 degree oven for approximately one hour. Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.
Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.