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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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These potatoes have some zip!! I like to let potatoes marinate all day, and it makes dinnertime easier. Ingredients:
2 lbs red potatoes (skins on and sliced into wedges) or 2 lbs yukon baby gold potatoes (skins on and sliced into wedges) |
1/2 cup chicken broth |
1/4 cup olive oil |
4 garlic cloves, minced |
1 lemon, juice of |
1 1/2 teaspoons oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
1 bay leaf |
salt, to taste |
Directions:
1. Combine all ingredients in a large zip lock bag. Let marinate all day in the fridge or until you're ready to start cooking!
2. Pour all of mixture, including liquids on a large rimmed baking sheet lined with foil and sprayed generously with cooking spray.
3. Roast potatoes at 400 degrees for 1 hour, or until golden brown and crunchy, stirring every 20 minutes. (I live at high altitude, so mine take longer).
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