Greek Lemon Potatoes

 

Makes 12 servings of 2 wedges each

1/2 cup olive oil

3 cloves garlic, smashed with a knife and finely chopped

1/3 cup fresh lemon juice

1 teaspoon lemon zest

6 large potatoes, scrubbed and cut lengthwise in quarters

1 1/2 cups chicken or vegetable broth

1 teaspoon fresh or dried rosemary

Coarse sea salt and freshly ground pepper to taste

1. Whisk olive oil, garlic, lemon juice and zest in a large bowl. Add the potato wedges and toss to thoroughly coat. Pour the broth or water into a shallow baking dish (an 11-inch Pyrex works well).
2. 
   

Arrange the potato wedges in a single layer in the broth. Sprinkle with the rosemary, sea salt and pepper. Cover with aluminum foil and bake 1 1/2 hours at 350 degrees, turning occasionally, until tender. If you like remove foil and bake 30 minutes longer, until nicely burnished. You can also run potatoes under the broiler for 5 minutes if you prefer a crisper outside.

Note: Leftovers freeze well or are great in salads.