Lemon Potatoes

INGREDIENTS

  • 3 lb russets, thick wedges

  • 1/3 cup EVOO

  • 2 lemons, juiced

  • 2 tsp salt

  • 1 tsp oregano, finely chopped

  • 1/2 tsp black pepper

  • 3 cup chicken stock

  • 1 tbsp parsley, finely chopped

Directions

  1. Preheat oven to 400 degrees.

  2. Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges. Toss.

  3. Season potatoes with salt, oregano, and black pepper; toss again to coat.

  4. Spread potato wedges in a single layer in a 2 inch-deep full size pan.

  5. Pour chicken stock over the potatoes.

  6. Put potatoes in preheated oven until tender and golden brown, about 1 hour.

  7. Remove potatoes from oven and toss with parsley.

A favorite of

Jessica Sigmundsson