Ingredients

The following ingredients have 6 Servings
  • 1/3 cup olive oil
  • 8 garlic cloves (minced)
  • 2 tsp onion powder
  • 1 1/8 tsp table salt
  • 1/2 tsp freshly ground black pepper
  • 3 lbs russet potatoes (peeled and cut into 1-inch cubes)
  • 1/2 cup regular strength chicken broth
  • 1/4 cup freshly squeezed lemon juice
  • 3 TB freshly chopped chives for garnish

Instruction

  • Preheat oven to 400F, with rack on middle position.
  • In a bowl, whisk together the olive oil, garlic, onion powder, salt, and pepper until well combined
  • Towel-dry potatoes to remove all excess moisture. Place potatoes in single layer on a large rimmed baking sheet lined with foil. Evenly distribute the olive oil mixture over the potatoes and toss to combine well.
  • Bake 10 minutes, uncovered. Add broth, gently toss again, and bake another 10 minutes. Add lemon juice, toss, and bake 5 minutes or just until potatoes are tender.
  • Serve immediately, sprinkled with fresh chives.