½ C. fresh lemon juice

1/3 C. olive oil

2 cloves garlic, minced

1 tsp. oregano

½ tsp. sea salt

¼ tsp. ground black pepper

1 (14 oz) can chicken broth

 

Peel potatoes and cut them in half. Let them stand in water while preparing sauce. Combine all other ingredients in large, heavy-duty, Ziploc bag and shake to combine. Dry potatoes and put them all in bag and marinade for 2 hours. Preheat oven to 400 degrees. Empty bag into large casserole dish. Roast for 1 hour and 10 minutes, turning occasionally. For crispy potatoes- broil for an extra 5 minutes or so.

 

 

Yield:

Calories:

Fat:

Fiber: