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Greek Lemon Potatoes

cooking.nytimes.com
  • 60 minutes
  • Serves 6

INGREDIENTS

1/2 cup

chicken broth

1/2 cup

olive oil

1/2 cup

lemon juice

1 tbsp

kosher salt

3 lb

yukon gold potatoes

1 tbsp

oregano

1 serving

flaky salt and pepper