Instructions

• Preheat the oven to 340°F (170°C).
• Wash the potatoes and cut them into evenly sized chunks (about 1–1.5 inches); leave the skins on.
• In a large rimmed baking sheet or in a mixing bowl, combine the olive oil, lemon juice, broth (vegetable or chicken), lemon zest, sliced garlic cloves, dried oregano, and salt. Stir or whisk until the ingredients are evenly mixed.
• Add the potato chunks to the baking sheet or bowl and toss gently so all pieces are evenly coated with the lemon–oil mixture. If you mixed in a bowl, transfer the coated potatoes to a single layer in a rimmed baking sheet.
• Cover the baking sheet tightly with aluminum foil, sealing the edges to trap steam.
• Roast in the preheated oven, covered, for 70 minutes.
• Remove the baking sheet from the oven and carefully lift off the foil (watch for steam). Gently turn the potatoes with a spatula or tongs so they brown evenly.
• Return the pan to the oven uncovered and roast for an additional 10 minutes.
• The potatoes are done when they are tender when pierced with a fork, lightly golden, and most of the liquid has reduced. Remove from the oven and serve.