Ingredients
- 1 cup reduced-sodium chicken broth or vegetable broth, if desired
- ½ cup olive oil
- 6 tablespoons fresh lemon juice from about 2 lemons
- ¼ cup reduced-sodium soy sauce gluten-free if needed
- 4 teaspoons fresh garlic minced
- 2 teaspoons dried oregano
- 1½ teaspoons sea salt
- 1 teaspoon lemon zest packed (about 1 lemon)
- 3 pounds yellow potatoes washed and quartered
Instructions
- Add all the ingredients, except for the potatoes, to a gallon-sized zip-top bag and mix well.
- Add the potatoes and shake to coat. Place the bag flat in the fridge, and try to arrange the potatoes cut-side down. Marinate for at least 4 hours, up to overnight.
- Preheat your oven to 400℉. Place the potatoes in a large baking dish in a single layer, making sure to not overcrowd them.
- Bake for 30 minutes, stir the potatoes, and then continue baking until they're lightly browned and fork-tender, another 30-40 minutes. Optionally, you can cook them under the broiler for a few minutes to make them crispy.
- Remove from the oven and serve. Garnish with fresh herbs, if desired.