Greek Oven Roasted Potatoes
5-6 potatoes, peeled and cut in to evenly sized wedges
1/2 cup olive oil
2 lemons, juiced (plus more for serving)
1/2 cup chicken broth
Salt and freshly ground black pepper to taste
Note: When I serve these with roast lamb, I also add a teaspoon of dried rosemary to the mixture and that works very well.
Preheat the oven to 400 degrees.
In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.
Lightly grease a non-reactive half sheet pan with olive oil.
Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.
Bake in a 400 degree oven for approximately one hour.
Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.
Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.