2 lemons finely grated zest and juice (about 1/4 cup juice)
1/2 teaspoon black pepper freshly ground
3-4 garlic cloves peeled and smashed
3/4 cup broth chicken or vegetable
fresh parsley or dill chopped
lemon slices or wedges to finish
Equipment
9×13-inch rimmed sheet pan or deeper baking dish
spatula
Directions
Heat oven to 475°F.
In a 9×13-inch rimmed sheet pan or deeper baking dish (ideally stainless steel, coated, or stoneware, not glass*) toss potatoes with olive oil, oregano, salt, zest, and pepper evenly to coat.
If using butter, dot it over. Roast for 15 to 20 minutes, until potatoes are well-browned underneath.
Use a thin spatula** to turn potatoes over, sprinkle in garlic cloves, and return to the oven for another 10 to 15 minutes, until mostly browned underneath on the second side.
Pour in broth and lemon juice all over and return to the oven a final time for 15 minutes, or until potatoes and garlic cloves are tender and liquids have reduced to a very thin puddle.
Let rest for 5 minutes before serving (any remaining liquid will absorb), sprinkle with herbs, and serve with additional lemon wedges.