Greek Oven Potatoes Recipe:8 potatoes, peeled and wegded3-4 garlic cloves1/2 cup olive oil1 cup chicken broth (or water with some bullion) 1 T. dried Greek oreganojuice of 2 lemons (or sometimes I substitute half an orange and 1 lemon)sea salt and fresh ground pepper Heat your oven to 420° and lightly oil a large baking dish. Gently toss the potatoes in oil and then mix the stock, lemon juice, and oregano all together and pour over potatoes. Sprinkle generously with salt and pepper, then toss the potatoes around in the dish to make sure each wedge is coated well. Bake in oven for 30-40 minutes and stir well, flipping the bottom potatoes with the top ones. Continue baking another 30-40 minutes until golden brown and falling apart at the touch of a fork, adding more water if needed to cook longer. The larger the baking dish and spread apart the potatoes, the quicker they will cook, and visa versa. Taste and add more seasoning if necessary. Don't undercook either, you want the potatoes to be well done and very tender. Serve with some of the oil from the pan and your favorite meat dish or simply a Greek salad.
Recipe provided by Jacquline at www.seeminglygreek.com