3 lbs Yukon Gold Potatoes, cut into 1-2" cubes or wedges
1/2 cup Chicken Broth
2-4 (depending on size) Meyer Lemons, juiced and zested. 1/2 cup juice needed.
2 cloves Minced Garlic or 1/2 teaspoon Granulated Garlic
1 teaspoon Kosher Sea Salt
1 Tablespoon Oregano
1/2 cup Olive Oil
Pre-heat oven to 450 degrees.
In a large mixing bowl stir all marinade ingredients together.
Mix in Potatoes.
Pour potatoes and marinade into a full baking sheet and spread evenly. I typically will line the pan with baking parchment for easier clean-up.
Roast in the oven for 50-60 minutes (depending on actual potato cube size). Stirring about halfway though for more even browning. When done potatoes will be browned and creamy light inside.
Makes 6-10 servings, depending on serving size.