Greek Potatoes

Ingredients:

• 7 large russet potatoes, cleaned and peeled

• 6 cloves garlic, minced

• 1/2 cup olive oil

• juice of 1 lemon

• 1 cup veggie broth

• 3 Tbsp fresh oregano, chopped (or 1 Tbsp dried oregano)

• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 420 F and grease a large casserole dish (or cast iron/Dutch oven pot) with oil to lightly coat sides.

2. Slice up potatoes into small wedges (about 16 little wedges per potato... think thick wedge fries)

3. place potatoes in greased dish/pot and cover with garlic, olive oil, lemon juice, broth, oregano, salt, and pepper. Use clean hands to mix everything up and make sure all potato wedges are nicely coated.

4. Bake for 45 min. There should be a nice brown crust forming on the tops of the potatoes.

5. Using tongs, a spatula, or a large metal spoon, carefully flip potatoes to expose the white undersides.

6. Bake again for 45 min until the other sides are well browned (watch carefully - if there is too much burning/sticking, add a bit more broth)

7. Garnish with freshly chopped oregano and enjoy!