Ingredients
2.5 pounds Russet Potatoes, chopped in wedges
1 ½ cups vegetable broth
½ cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1/3 cup lemon juice
6 garlic cloves, finely chopped
1 tablespoon dried oregano
2 teaspoons salt
lemon slices for garnish
fresh oregano for garnish
Instructions
Preheat oven to 390° F
Place potato wedges on a large baking sheet with sides. Add broth, melted Land O Lakes® Butter with Olive Oil & Sea Salt, lemon juice, garlic cloves, dried oregano and salt. Toss to combine well.
Bake for 50 minutes, turning potatoes at the 25-minute mark.
To crisp (optional): Transfer potato wedges to a large baking sheet. Drizzle any remaining liquid over potatoes. Return to oven for 10 minutes.
Place potatoes on a large plate or serving tray. Garnish with lemon slices and fresh oregano.