This is not one of my original recipes. I found this on The Pioneer Woman web site and made my own modifications. Easy and delicious. We serve these potatoes with my grilled Greek Chicken and Greek Salad recipes found on this web site.
In a large bowl add:
1/3 cup lemon juice
1/3 cup chicken broth
1/4 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
black pepper
3 tablespoons dried oregano
Whisk together until thoroughly mixed.
Chop into wedges:
2 1/2 pounds yellow potatoes
Place the potato wedges in the bowl with the liquid mixture and toss until evenly coated.
Place in a 9 X 13 baking dish or you can use a baking sheet.
Roast the potatoes at 425 degrees Fahrenheit for 30 minutes. Remove from oven. Toss the potatoes in the sauce and bake for another 10 -15 minutes. Toss again in the reduced sauce and serve.
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