Lemony Roasted Potatoes
2 1/2 pounds Russet potatoes (medium to small potatoes work best)
1/3 cup olive oil
6 cloves garlic, chopped finely
1/2 cup freshly squeezed lemon juice
1 cup veggie broth
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon tomato paste
Freshly ground black pepper
Chopped fresh parsley or dried oregano (optional)
1. Preheat the oven to 375F. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more than 3/4-inch thick.
2. In a large, deep baking pan or casserole dish (at least 10x17 in or bigger), combine the olive oil, garlic, lemon juice, vegetable broth, oregano, salt, and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground black pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil (or use lid of casserole dish), place in the oven, and bake for 30 to 35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir in the potatoes, place the cover back, and return the pan to the oven.
3. Uncover the pan one last time, stir the potatoes again, and bake uncovered for an additional 15 to 20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and/or more dried oregano before serving.