Lemony Greek Potatoes

LEMONY GREEK POTATOES
1/3 c. fresh lemon juice
1/3 c. chicken broth
¼ c. olive oil
Kosher salt, garlic powder, pepper to taste
¼ c. fresh oregano leaves, rough chop
2 ½ lbs. medium Yukon gold potatoes, cut into 1” wedges

1. Position rack in lower third of oven and preheat 425.
2. Whisk lemon juice, broth, olive oil, salt, garlic powder, and half of the chopped oregano in liquid measuring cup.
3. Spread potatoes on heavy-duty rimmed baking sheet. Pour dressing and toss well to coat.
4. Roast until almost tender and pan juices are bubbling and mostly absorbed, about 30 minutes.
5. Toss and continue roasting until potatoes are tender and golden and juices have reduced to a glaze, 10-15 minutes.
6. Toss again and sprinkle with remaining oregano and any additional seasoning if needed.
   *Sprinkling with grated parmesan at end is also very good.