3 lbs potatoes
1 C chicken broth
2 tbsp fresh lemon juice
1/4 C butter, melted (no substitutes)
1 tsp oregano
1 tbsp fresh minced garlic (optional)
salt & pepper
1/2-3/4 C grated parmesan cheese
chopped fresh parsley
Preheat oven to 375°F. Butter a shallow baking dish large enough to hold the potatoes.
Peel and cut the potatoes into large wedges and place in the prepared baking dish.
In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine. Pour over potatoes and stir to coat well. Cover the dish tightly with foil.
Bake for about 40 minutes. Uncover and turn potatoes. Sprinkle with Parmesan cheese, and return to oven (uncovered). Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
Sprinkle with chopped fresh parsley and serve.