2 pounds large russet potatoes, cleaned and cut lengthwise into wedges
vegetable broth
Instructions
Preheat oven to 425 degrees F.
Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
Toss potatoes with ½ cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour enough vegetable broth in bottom of dish to just cover the bottom, add potatoes, and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/02/11/roasted-greek-potatoes-recipe/