A delightful twist on classic roasted potatoes, infused with fresh herbs and a zesty lemon butter sauce.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
Grease a baking dish with butter.
Use a paper towel to spread the butter evenly.
Peel and cut the potatoes into wedges, then place them in the baking dish.
Try to cut the wedges evenly for uniform cooking.
In a mixing bowl, combine the chicken broth, juice of the lemon, melted butter, oregano, minced garlic, salt, and pepper.
Whisk the mixture thoroughly to blend the flavors.
Pour the mixture over the potatoes and toss to coat evenly.
Ensure all potato wedges are well coated for maximum flavor.
Cover the baking dish with foil and bake for 40 minutes.
Covering helps the potatoes cook through without drying out.
Remove the foil, sprinkle Parmesan cheese over the potatoes, and bake uncovered for an additional 20 minutes.
Baking uncovered allows the cheese to melt and form a crispy layer.
Garnish with chopped parsley before serving.
Add parsley just before serving for a fresh touch.
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