Greek Lemon Potatoes

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Cut the potatoes in half lengthwise, then cut each half into three long wedges. Add them to a large bowl.
3. Add the salt, a few turns of fresh black pepper, and oil, then mix with your hands to get it evenly coated. 
4. Arrange the wedges on the baking sheet in an even layer.
5. Bake for 30 minutes. While the potatoes cook, whisk together the garlic, lemon zest, lemon juice, rosemary, and vegetable broth. 
6. After 30 minutes, increase the temperature to 450°F and cook for 10 more minutes. 
7. Flip the potatoes, then pour the broth mixture over the potatoes. 
8. Return the baking sheet to the oven and cook for 30 minutes. Flip the potatoes again.
9. Once the broth in the pan dissolves, drizzle the potatoes with olive oil. 
10. Cook for 40 more minutes. The outside should be slightly crispy and the inside soft and creamy. Serve warm with your favorite protein and salad.