Ingredients
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6 Yukon Gold Potatoespeeled, halved lengthwise and crosswise
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1/2 cup Chicken Broth
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1/2 cup Olive Oil
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1/2 cup Lemon Juice
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1/2 tablespoon Kosher Salt
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1 tablespoon Dried Oregano
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to taste Black Pepper
Directions
Steps
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1
Done
|
Preheat oven to 390°F. Put potato wedges in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Add chicken broth, season with salt, oregano, and black pepper; toss again to coat. |
|
2
Done
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Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. |
