Ingredients
3 lbs yukon gold potatoes or 3 lbs other waxy potatoes, peeled
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock
Preparation
Directions:
1 Peel potatoes and cut them in half (from medium size potatoes, quarter if large). 2 Let them stand in water while preparing sauce. 3 Combine all other ingredients in a gallon size"zipper" bag, and shake to combine. 4 Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours. 5 Preheat oven to 400 degrees. 6 Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval. 7 Roast for 1hr 10min, turning occasionally. 8 There should be plenty of sauce left over after roasting. 9 You can put these under the broiler for 5 minutes to crisp them up if you prefer.
