Equipment Needed
- 9×13 inch baking dish or large, rimmed sheet pan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
First, I preheat my oven to 400°F (200°C). While it heats, I scrub my baby potatoes clean—since we’re leaving the skin on for texture and flavor, a good scrub is essential. I halve them evenly; if some are very small, I leave them whole so everything cooks at the same rate. Placing them in my large mixing bowl, I can already imagine how the flavorful marinade will coat each piece. The scent of the potatoes is earthy and grounding.
Now, I make the legendary marinade. In a smaller bowl or a large measuring cup, I whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. The smell that rises up is instantaneously transporting—pungent garlic, sharp lemon, and that unmistakable, warm oregano. I pour this vibrant mixture over the potatoes in the bowl. Using my hands, I toss and massage every potato half until they are all glistening and thoroughly coated. I let them sit for 10 minutes to start absorbing the flavors; this simple step makes a big difference.
Next, I carefully transfer the potatoes and every drop of the marinade into my baking dish. I arrange them in a single layer, cut-side down if possible. This ensures maximum surface area for browning. Then, I pour the chicken broth directly into the dish, around the potatoes. The broth should come about halfway up the sides of the potatoes. I cover the dish tightly with aluminum foil—this creates a steamy environment for the first half of cooking, ensuring the potatoes become fork-tender.(See the next page below to continue…)