from the kitchen of mr. pete's

Essentials 

• 6 yukon gold potatoes peeled and quartered
• 2 large lemons, juiced
• 1/2 cup mr. pete’s olive oil
• 1 to 1/2 cups of chicken broth (or broth of your choice)
• 1 tbsp dijon mustard
• 2 tsp dried Greek oregano
• 1 tsp kosher salt
• ground black pepper to taste

Process

1. preheat oven to 350 degrees
2. rinse peeled and quartered potatoes and strain
3. place potatoes in baking dish, single layered
4. in a bowl mix lemon juice, olive oil, dijon mustard, oregano, kosher salt and ground pepper
5. add mixture to pan and toss making sure to coat all potatoes and pour broth over potatoes and toss
6. cover pan with foil and cook for approximately 45 minutes 
7. remove foil, turn potatoes and cook for an additional 30 minutes until potatoes are golden brown and liquid is mostly dissolved
8. enjoy as a side dish!