8 potatoes (washed and scrubbed)
1 T Italian herb mix
1 T parsley
1/2 C Olive oil
1 C Chicken Broth, low sodium
5-7 Cloves of garlic
The juice of 1 lemon
fresh ground black pepper
Scrub potatoes, cut off blemishes then cut potatoes into thick wedges. In a large oven pan (like a Pyrex cake pan) add olive oil, chicken broth, Italian herbs, parsley, garlic, lemon juice and chicken broth and combine gently with a whisk. Add potato wedges and coat with mixture then place in 420 degree oven for 40 minutes. Pull pan out of oven and flip the wedges. Return pan to oven for 40 additional minutes of cooking.
Recipe Source: Inspired by: Greek Potatoes on Recipe Zaar (Evelyn/Athens) and Recipe Girl Greek Potatoes with Lemon Vinaigrette, and by Katina
