Potatoes and garlic are marinated with lemon, olive oil and oregano, then roasted until crisp.
Ingredients:
5-6 russet Potatoes, peeled and cut into wedges
2-3 lemons
3 garlic cloves, minced
Salt and pepper to taste
Oregano
Olive oil
1/2 cup chicken broth
Directions:
Place potatoes into a resealable bag. Squeeze juice of 2-3 lemons plus add olive oil and chicken broth. Add garlic then season with salt, pepper, and oregano. Close bag and toss until potatoes are thoroughly coated. Place in refrigerator for up to 24 hours to marinate, or place mixture in an oven safe dish. Cook potatoes, mixing occasionally at 425 degrees, 35-40 minutes or until tender. Season with salt and pepper to taste, if necessary.
Place potatoes into a resealable bag. Squeeze juice of 2-3 lemons plus add olive oil and chicken broth. Add garlic then season with salt, pepper, and oregano. Close bag and toss until potatoes are thoroughly coated. Place in refrigerator for up to 24 hours to marinate, or place mixture in an oven safe dish. Cook potatoes, mixing occasionally at 425 degrees, 35-40 minutes or until tender. Season with salt and pepper to taste, if necessary.
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