Ingredients:
3 lbs potatoes ( use small if possible and cut into about 1-1/2 – 2 inch cubes)
1/2 cup olive oil ( or more)
2 tablespoons butter, melted ( no subs!)
1 whole bulbs of garlic, separated into smaller cloves and skins removed ( can use two whole bulbs if desired)
2 teaspoons dried oregano ( rubbed between fingers, can increase to up to 1 tablespoon)
1 -2 teaspoon salt
black pepper
1/2 cup chicken stock
1/3 cup fresh lemon juice ( no bottled please!)
Directions:
Set oven to 400 degrees.
Butter a 13 x 9-inch baking dish.
In a small cup or bowl, whisk together the oil and melted butter; add in dried oregano and mix well.
Place the potatoes and whole garlic cloves in a large bowl.
Pour the oil/butter mixture over the potatoes and the garlic; toss well to coat.
Season with salt and pepper (you can use seasoning salt in place of regular salt, I most always do!) toss well to coat.
Place the potatoes in the baking dish in a single layer, and bake for 15 minutes (if you are lucky enough to have a convection/roast setting on your oven, then use it for this recipe).
Remove and add in the chicken stock; toss the potatoes to coat well, and place back in the oven for about 10 minutes more.
Remove from the oven and sprinkle with fresh lemon juice; toss and place back in the oven for another 10-15 minutes more.
**NOTE** if you like you can preheat the broiler, and broil the potatoes for 2-3 minutes or until golden brown, but that is optional.
Servings: Serve
Time preparation: 20 min.
Time total: 60 min.