This is a favorite dish I serve with a classic greek salad and chicken souvlaki. It takes a little more time to cook but it is a crowd pleaser.
3 pounds Yukon gold potatoes (chopped into wedges) or fingerlings (chopped in half)
3/4 cup broth (chicken or vegetable)
3/4 cup olive oil
2 lemons, juiced
10 garlic cloves, crushed
2 TB oregano (dried)
salt and pepper
fresh Italian parsley and mint
Preheat oven to 400F. Combine broth, olive oil, lemon juice, garlic, oregano, salt and pepper in a small bowl. Place the potatoes in a deep sided baking dish, and pour all of the liquid mixture over the potatoes and toss to combine. Bake uncovered for 40 minutes. Turn potatoes and spoon liquid over them to fully coat again. Bake for another 30-40 minutes until browned. Sprinkle with fresh parsley and mint to serve.