Lemon Potatoes

LEMON POTATOES

• 3 pounds russet potatoes, peeled and cut into thick wedges

• 1/3 cup olive oil

• 3 lemons

• 4 cloves garlic, sliced thin

• 1tbsp lemon zest

• 2 tsp salt

• 1 tsp dried oregano

• 6 sprigs fresh thyme, leaves cleaned from stem

• 2 sprigs fresh rosemary, leaves cleaned from stem

• 1 tsp black pepper

• 1.5 cups chicken broth

1. Preheat oven to 400 degrees

2. In a large mixing bowl add olive oil, lemon zest, juice of two lemons, and potato wedges. Toss to coat.

3. Evenly spread the potato mixture into a baking dish, making sure to include the excess oil mixture.

4. sprinkle potatoes with salt, pepper and oregano.

5. using a measuring cup, carefully pour the chicken broth into the corners of the dish, making sure to not remove the seasoning from the potatoes.

6. Top with fresh thyme + rosemary

7. Bake for 1 hour, or until potatoes are soft when pierced with a fork and golden brown.

8. Using the last lemon, slice to add as garnish for serving.

9. Enjoy!