Greek Potatoes

  • 2 1/2 lbs. potatoes (red or gold)
  • 1 1/2 T minced garlic
  • 1 T dried oregano
  • 1 t salt
  • 1/4 t black pepper
  • 1/2 cup olive oil
  • 1 1/2 cups broth
  • 1 lemon, juiced

Cut potatoes into wedges and place into a 9″x13″ pan lined with parchment paper. Sprinkle garlic, oregano, salt, and pepper over the potatoes. Pour on olive oil, broth, and lemon. Bake at 425 degrees for 40 minutes, then stir and cook for 40 minutes more.

Based on a recipe from Food.com

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