from the kitchen of mr. pete's
6 yukon gold potatoes peeled and quartered
1 large lemon juiced
1/2 cup mr. pete’s
1 1/2 cups of chicken broth (or broth of your choice)
1 tablespoon dijon mustard
1 teaspoon dried oregano
1 teaspoon sea salt
Ground pepper to taste
Preheat oven to 350 degrees.
Rinse peeled and quartered potatoes and strain.
Place potatoes in baking dish — single layered.
In a bowl mix lemon juice, mr. pete’s, dijon mustard, oregano, sea salt and ground pepper.
Add mixture to pan and toss making sure to coat all potatoes.
Pour broth over potatoes and toss.
Cover pan with foil and cook for 1 hour.
Remove foil, turn potatoes and cook for an additional 30 minutes until potatoes are golden brown and liquid is mostly dissolved.
Serves 6. Enjoy!