I’ve always made a different version of Greek potatoes but since seeing eleni_saltas make her version, I think this is my new way. They are baked in an aromatic herby broth that’s loaded with fresh lemon juice, olive oil and garlic until completely tender. The result is a dish of the most incredibly tasting potato wedges ever which are a perfect accompaniment to anything. Thank you Eleni for the wonderful inspiration! . . Greek Potatoes . . 1 ½ pounds potatoes (I used 3 large Yukon Golds) ½ cup fresh lemon juice 1 cup chicken broth ⅓ cup extra virgin olive oil (I used a lemon olive oil from 43ranch but regular works perfectly) 3 garlic cloves, chopped 1 tbls dried oregano Salt and pepper, to taste 4 tablespoons butter, cubed (optional) Dash of sweet paprika Chopped parsley to sprinkle over the potatoes when done. Preheat oven to 400F. Cut potatoes into wedges (I didn’t peel mine) Mix lemon juice, broth, olive oil, garlic, oregano, salt, and pepper in a 9 x 13-inch baking dis...