Ingredients:

  • 2 lbs Yukon Gold or new potatoes, washed and quartered
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice (about 2 large lemons)
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp salt (or to taste)
  • 1/2 tsp freshly ground black pepper
  • 1 cup vegetable or chicken broth (low-sodium recommended)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the quartered potatoes, olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  3. Mix thoroughly until potatoes are evenly coated.
  4. Pour the potatoes and marinade into a baking dish, spreading out evenly.
  5. Pour the vegetable or chicken broth around the potatoes (not directly on top).
  6. Cover the dish with aluminum foil and bake for 30 minutes.
  7. Remove the foil and bake for an additional 15 minutes or until potatoes are golden and tender.
  8. Sprinkle with fresh parsley before serving.