This is one of my favorite ways to prepare them.
Roasted Potatoes with Lemon Vinaigrette
2-3# potatoes I like the small yukon gold the best but red skins are fine too.Cut lengthwise into wedges. Leave skins on if desired.
1/3 cup olive oil or canola oil. I use some of each.
4 Tbsp. lemon juice
1 Tbsp. finely minced onions
1/8-1/4 tsp. oregano
1 tsp. parsley
1/2 tsp finely chopped garlic. Or more if you really like garlic.
1/2 cup chick broth reserved
salt and pepper
Heat oven to 400. Whisk oil, lemon juice,onions, oregano,parsley and garlic to blend.
Put potatoes in a ziplock bag and pour the vinaigrette over and toss it around till covered. Pour into baking dish. Pour chicken broth around the potatoes. Sprinkle with salt and pepper.
Bake 50-60 mins. until fork tender stirring occasionally.