Greek Lemon Potatoes

Ingredients

1/3 c.chicken broth
1/3 c.extra-virgin olive oil
1/4 c.freshly squeezed lemon juice
1 tbsp.kosher salt
2 lb.Yukon gold potatoes (about 5 to 6 medium), peeled and cut into 1″ wedges
2cloves garlic, grated or minced
2 tsp.dried oregano
Chopped fresh parsley, for serving (optional)

1. Step 1Preheat oven to 450°. In a large bowl, whisk together broth, oil, lemon juice, and salt. Add potatoes and toss to coat.
2. Step 2Spread potatoes on a rimmed baking sheet and pour any remaining liquid over them. Roast for 25 to 28 minutes, flipping once halfway through, until the potatoes are just tender and the liquid is mostly gone.
3. Step 3Remove from oven, sprinkle potatoes with garlic and oregano, and toss on baking sheet to evenly distribute. Return to oven and roast for 5 to 10 minutes more, until potatoes are golden-brown and edges are crisp.
4. Step 4Arrange potatoes on a platter. Top with parsley (if using).