Directions:

Preheat to 490

3 pounds potatoes, peeled and cut into thick wedges (Yukon gold)

⅓ cup olive oil

1/2 fresh lemon juice

2 teaspoons salt

1 teaspoon oregano

½ teaspoon ground black pepper

3 cups chicken broth

Combine everything - minus stock- with potatoes. Cover to coat. Add broth and taste liquid to ensure proper seasoning and lemony flavor.

Bake for 60 mins.