Lemony Greek potatoes

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These are one of my favorite comfort foods. When I had morning sickness, it was one of the few things I wanted to eat! So yummy and a great size dish for any meal.

  • 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)

  • 6 garlic cloves crushed

  • 1/2 cup chicken broth (or vegetable broth)

  • 1/2 cup olive oil

  • 1 lemon juice of (medium to large)

  • 1 tablespoon oregano dried

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • Chopped parsley

Grease a large baking dish or tray with olive oil and preheat the oven to 400F.

Pour the potato wedges into the dish/tray in an even layer.

Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.

Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.

Scatter with parsley and serve with some of the delicious juices. Make sure to scrape up the crispy bits too!