Categories: Sides

Ingredients

• 1 1/2 lbs. Yukon Gold potatoes, peeled
• 3 tbsp. olive oil
• 3 garlic cloves, chopped
• 1 tsp Kosher salt
• 1/2 tsp pepper
• 1/2 tsp dried oregano
• 1/4 cup lemon juice
• 1/4 cup chicken broth
• Chopped parsley

Directions

1. Cut potatoes into 1-inch chunks; toss with olive oil, garlic, salt, pepper and oregano in a 9×13-inch baking dish. Add lemon juice and chicken broth. Roast at 425 until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

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