https://youtu.be/_3adXTLCmzk

Serves: 4-6

​Prep time: 20 Minutes

Bake time: 1 Hour

Ingredients

• 6 Russet potatoes, skin on & cut into wedges

• 1-1/4 cups chicken broth

• 1/3 cup olive oil

• 1/3 cup freshly squeezed lemon juice

• 3–4 cloves garlic, sliced in half

• 1 teaspoon oregano

• 1-1/2 teaspoon salt

• 1 teaspoon black pepper

• Fresh chopped parsley, for garnish

Directions:

1. Preheat the oven to 400F and spray a 9x13 inch baking dish with non-stick cooking spray.

   
   

2. In the baking dish, whisk together the olive oil, chicken broth, lemon juice, garlic cloves, salt, oregano, and black pepper until combined.

   
   

3. Wash and thoroughly dry the potatoes. Cut each potato into wedges and add them into the prepared dish.

   
   

4. Toss the wedges until they are fully coated in the liquid mixture, then arrange them in an even layer. Sprinkle extra black pepper on top.

   
   

5. Bake for 1 hour, or until fork tender, tossing the potatoes twice during baking for even cooking. After the hour, switch the oven to broil for 2 minutes until the edges are golden and crispy.

   
   

6. Garnish with fresh parsley and serve warm. Enjoy!