Greek Lemon Potatoes

Instructions

1. Prepare the potatoes
   Preheat oven to 400°F (200°C). Peel the potatoes and cut them into thick wedges, about 1-inch wide. Place them in a large roasting pan in a single layer.
2. Make the lemon marinade
   In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, salt, and pepper until well combined.
3. Season and prepare for baking
   Pour the lemon-oil mixture over the potatoes and toss well to coat evenly. Add the chicken or vegetable broth to the pan, pouring it around the edges rather than directly over the potatoes.
4. First stage of baking
   Cover the baking dish with aluminum foil and bake for 30 minutes. This will help the potatoes absorb the flavors and cook through.
5. Second stage of baking
   Remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are golden brown and crispy on the outside while tender on the inside. Turn the potatoes once halfway through this stage.
6. Serve
   Remove from the oven and let stand for 5 minutes. Sprinkle with fresh chopped parsley before serving. The potatoes should have absorbed most of the liquid but still have a bit of sauce at the bottom of the pan.