2½lbs.Russet or other starchy potatoespeeled and cut into thin wedges
Sea salt and black pepperto taste
¼c.extra virgin olive oil
½c.fresh lemon juice
2t.fresh lemon zestpreferably organic
Optional: Fresh oreganofor garnish
Place top oven rack in the center position and pre-heat oven to 400°F.
Peel and slice potatoes length wise,Prep and arrange the potatoes in a single layer in a large cast iron skillet. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
Whisk together the chicken broth, olive oil, lemon juice, lemon zest and oregano in a medium bowl and pour over the potatoes.
Place the skillet in the pre-heated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
After cook time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid in the skillet. Return to oven for another 5 minutes or until the potatoes nicely browned on the edges.
Tip: You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.
Remove from oven and cool slightly before serving with some of the reserved cooking liquid drizzled on top. Enjoy!
For best results, drain and reserve excess cooking liquid after 45 minutes. Then, place the skillet back in the hot oven for another 5 minutes or until the potatoes are nicely browned and crispy on the edges.