Crispy Greek Lemon Potatoes

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and cut into wedges
• 1/2 cup extra virgin olive oil
• 1/2 cup chicken or vegetable broth
• Juice of 2 large lemons
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• Salt and coarse black pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Arrange potato wedges in a large 9x13-inch roasting pan.
2. In a measuring cup, whisk together the olive oil, broth, fresh lemon juice, minced garlic, oregano, salt, and pepper. Pour the liquid completely over the potatoes, tossing to make sure they are well seasoned.
3. Roast in the oven for 40 minutes. Give the pan a good stir, flipping the wedges.
4. Bake for an additional 10-15 minutes until most of the liquid is absorbed and the edges of the potatoes are beautifully golden brown and crispy.