Greek Potatoes

Even though I'm Italian, I do love the Greek influence of flavor of garlic, oregano and lemon combined in dishes, which are the secret ingredients to this dish. This is one of my favorite ways to prepare potatoes - they are excellent side to any grilled meat meal. I use baby red or golden potatoes so I don't have to peel them because the skin is thin. and I get to use my one of my favorite kitchen gadget, my old fashioned lemon squeezer. I used to buy the bottled lemon juice, but it had a funny aftertaste. I got my citrus squeezer from the Pampered Chef, and I love it because it's one unit (squeezer, bowl, and strainer) all in one. Makes juicing a breeze.

Ingredients

-6-8 medium sized thin skin potatoes, washed, and cut into pieces ( depending upon the size of the potato, you would cut them into 4 or 6 pieces)

-fresh juice of two large lemons ( about 1/2 cup)

-1 heaping Tablespoon of chopped fresh oregano

-salt and pepper to taste

-1/3 C of olive oil

-1/2 teaspoon of garlic powder

-1 1/2 cups of water, divided

-1 can of low sodium chicken broth

pre-heat oven to 475

1-Toss together first five ingredients ( through garlic powder) in a flat 9x12 metal baking pan.

2- Add the chicken broth and half of the water .

3-Bake uncovered for about 45-60 minutes. check every fifteen- twenty minutes and stir. Add more water for first half hour if pan gets dry. For last 15-20 minutes, let broth/water dry out so potatoes get a little crispier. You may need to cook them a little longer than 60 minutes to get the liquid to dry out- just don't let the potatoes burn !