Preheat the oven at 350 degrees F (180 degrees C).
Russet Potatoes (3)
, cut into large quarters, and place in a 9x13-inch baking dish.
In a bowl, mix
Chicken Broth (1 cup)
Olive Oil (1/2 cup)
Lemon Juice (1/4 cup)
Garlic (1 clove)
Dried Oregano (1/2 tsp)
Paprika (1/2 tsp)
Salt and Pepper (to taste)
and pour over potatoes.
Cover with foil and bake for 1 1/2 hours, or until potatoes are fully cooked.
Remove foil and bake at 400 degrees F (200 degrees C) until potatoes are crispy and liquid is almost gone, 15-30 minutes.
Serve warm, garnished with additional herbs if desired.