Servings: 6 to 8

2-3 lbs potatoes 2 to 3 lbs potatoes
1½ cups chicken broth 1½ cups chicken broth
½ cup olive oil ½ cup olive oil
⅓ cup lemon juice ⅓ cup lemon juice
1 Tbsp oregano 1 Tbsp oregano
2 tsp Kosher salt 2 tsp Kosher salt

Preheat oven to 390°F. Either scrub or peel potatoes and cut them into thick wedges similar to steak fries.
In a quart jar with a good seal, add broth, olive oil, lemon juice, oregano, and salt. Close the lid and shake vigorously to combine.
Add potatoes to a large mixing bowl, top with liquid, and stir to ensure potatoes are coated. Pour potatoes and liquid onto a large roasting pan so that the potatoes are in a single layer.
Place in the oven and bake 25 minutes. Turn potatoes and continue roasting for another 20 to 25 minutes.
Take the potatoes out of the oven. Either transfer to another roasting pan without the juices or pour off the juices from the existing pan. Save the juices. Place back in the oven for another 25 to 40 minutes or until starting to crisp.
Transfer to a serving platter or bowl, drizzle some of the reserved juice over the top and serve.

The original recipe included 5 cloves of garlic, finely minced mixed in with the broth, oil, and lemon juice.  The original recipe included 5 cloves of garlic, finely minced mixed in with the broth, oil, and lemon juice.