Ingredients
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3 lbs lb potatoes, cut in half
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1/2 cup olive oil
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1/3 cup fresh lemon juice
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2 tablespoosn fresh minced garlic (or to taste)
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2 teaspoons dried oregano
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1/4 teaspoon salt (I use seasoned salt)
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1/2 teaspoon fresh ground black pepper
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1 (14 ounce) can chicken broth, undiluited
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1/3 cup kalamata olive, pitted (or to taste)
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chopped fresh parsley (optional and to taste)
Instructions
- In a large bowl combine the oil with lemon juice, garlic, oregano, salt, black pepper and broth until well combined.
- Place the potatoes in a large ziploc bag, then pour the oil mixture over; seal bag and refrigerate for 2-3 hours so the potatoes will absorb all the flavors.
- Set oven to 400 degrees F.
- Place the potatoes in a buttered casserole dish, then sprinkle with kalamata olives.
- Cook turning occasionally until golden brown and tender, about 30-35 minutes (seaon with more salt and pepper to taste).
- Sprinkle with chopped fresh parsley if desired.
- Delicious!