2 1/2 pounds russet potatoes, peeled and sliced into thick wedges1 1/2 cups chicken broth1/2 cup olive oil1/3 cup lemon juice2 t minced garlic1 T dried oregano2 t salt
Toss all this together, and put in a roasting pan. Bake for 20-25 minutes at 350, toss again, and bake 20-30 more minutes.
If you want them crispier, put on a foiled baking sheet and drizzle some of the remaining oil on them, and bake another 20-30 minutes.
Toss all this together, and put in a roasting pan. Bake for 20-25 minutes at 350, toss again, and bake 20-30 more minutes.
If you want them crispier, put on a foiled baking sheet and drizzle some of the remaining oil on them, and bake another 20-30 minutes.
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