Oven-Roasted Lemon Greek Potatoes

• 1 cup Reduced-sodium Chicken Broth (or Vegetable For Vegan)
• 1/2 cups Olive Oil
• 6 Tablespoons Fresh Lemon Juice
• 1 teaspoon Lemon Zest (packed)
• 1/4 cups Reduced Sodium Soy Sauce
• 4 teaspoons Fresh Garlic, Minced
• 2 teaspoons Dried Oregano
• 1-1/2 teaspoon Sea Salt
• 3 pounds Yellow Potatoes, Washed And Quartered

1. Add all the ingredients, except potatoes, into a gallon-size resealable bag and mix well.
2. Add potatoes and shake to coat. Place bag flat in your fridge, trying to make sure the potatoes are cut side down, and marinate for at least 4 hours, up to overnight.
3. Heat oven to 400u0b0F and place the potatoes in a large dish in a single layer, making sure to not overcrowd them. Bake for 30 minutes, stir and then continue cooking until lightly browned and fork tender, another 30-40 minutes.
4. If desired, cook under the broiler for a few minutes to crisp up. Devour!

chicken broth, olive oil, lemon juice, lemon zest, ubc, fresh garlic, oregano, salt, yellow potatoes

Taken from tastykitchen.com/recipes/sidedishes/oven-roasted-lemon-greek-potatoes/ (may not work)