Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine the potatoes, olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Toss well to coat the potatoes evenly.
- Step 2: Arrange the potatoes in a single layer in a large baking dish or roasting pan.
- Step 3: Pour the chicken broth over the potatoes. The broth should come about halfway up the sides of the potatoes.
- Step 4: Bake in the preheated oven for 45-60 minutes, or until the potatoes are tender and golden brown, flipping them halfway through. If the broth evaporates too quickly, add a little more water.
- Step 5: Once the potatoes are cooked through and browned, remove from oven and let rest for 5-10 minutes before serving.
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat refrigerated potatoes in a skillet over medium heat for best results, adding a splash of water or broth if needed to rehydrate.
- Serve these flavorful potatoes as a delicious side dish alongside grilled chicken, fish, or lamb.
- For extra crispy edges, ensure the potatoes are in a single layer in the baking dish and don't overcrowd them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American