Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth (can substitute with vegetable broth for a vegetarian option)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This ensures that the potatoes get that perfect, crispy exterior.
- In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Stir until well mixed.
- Add the quartered potatoes to the bowl and toss until they’re evenly coated with the mixture. This step is where the magic begins, as the flavors start to meld together.
- Transfer the potatoes to a large baking dish. Pour the chicken broth over the potatoes, which will keep them moist and flavorful during roasting.
- Bake in the preheated oven for 45-50 minutes, stirring occasionally. You’ll know they’re ready when the potatoes are golden brown and fork-tender.
- Remove from the oven and let them rest for a few minutes. Sprinkle with chopped fresh parsley before serving for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
