Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120 ml) olive oil, extra virgin
  • 1/2 cup (120 ml) fresh lemon juice
  • 4 cloves garlic, minced
  • 2 cups (475 ml) chicken broth
  • 2 tablespoons dried oregano
  • 1 tablespoon dried rosemary, crushed
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Lemon zest from 1 lemon
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Peel and quarter the potatoes. Place in a large bowl and set aside.
  2. In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried rosemary, salt, pepper, and lemon zest.
  3. Pour the lemon herb marinade over the potatoes and toss well to coat evenly.
  4. Arrange the potatoes in a single layer in the baking dish.
  5. Pour the chicken broth (or vegetable broth) over the potatoes.
  6. Cover the baking dish with foil and bake at 400°F (200°C) for 30 minutes.
  7. Remove the foil and continue roasting for another 30-45 minutes, or until the potatoes are tender and golden brown, flipping them occasionally. The liquid should mostly be absorbed.
  8. For extra crispness, broil for the last few minutes, watching carefully to prevent burning.
  9. Let the potatoes rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.