- 3 pounds potatoes, peeled and cut into thick wedges
- 1/3 cup olive oil
- 2 lemons, juiced
- 2 teaspoons salt
- 1 teaspoon oregano
- 1/2 teaspoon ground black pepper
- 3 cups chicken broth
Preheat oven to 400 degrees F (200 degrees C).
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Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
Roast potatoes in preheated oven until tender and golden brown, about 1 hour.