2 cups chicken broth
2 cloves garlic, pressed
4-5 whole lemons
olive oil
12 medium russett potatoes, peeled and quartered
3-4 Tbsp. Greek oregano (or to taste)
Fresh ground pepper, to taste
Kosher salt, to taste

Preheat oven to 375 degrees.

Wash the potatoes and cut into quarters lengthwise. Add the wedges to a roasting pan and lightly brush the potatoes with olive oil. Add chicken broth and add the juice from 3 lemons. Season the potatoes with salt, pepper, oregano, and garlic. Toss gently to distribute the seasonings.

Cover the pan and place in preheated oven for 30-40 minutes or until the potatoes are tender. Uncover the potatoes and broil for a short while to brown and crisp them as desired. Squeeze additional lemon juice before serving.

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