Ingredients
- 3 pounds peeled potatoes, cut into thick wedges
- 1/2 cup olive oil
- 2 lemons, juiced
- 1 tablespoon oregano
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 cups Wild Moon Organic Chicken Bone Broth
Method
- Preheat oven to 375°F.
- Put the potato wedges into a bowl. Add the olive oil and lemon juice and toss to coat. Season with salt, pepper and oregano and toss again.
- Put the potato wedges in a pan at least 2 inches deep. Pour the chicken bone broth over the potatoes.
- Roast for approximately one hour until tender and golden brown, and serve hot.
