Lemon Greek Potatoes in Zesty Tomato Sauce

• 6 medium russet potatoes, peeled and each cut into 6 long wedges
• 80 ml olive oil
• 80 ml freshly squeezed lemon juice
• 10 g kosher salt
• 1 g pepper
• 1 g dried oregano
• 1 g dried rosemary or Italian seasoning
• 240 ml chicken broth
• 180 ml tomato sauce
• 4 garlic cloves, minced
• Fresh chives and extra lemon slices for garnish, optional

Mga Tagubilin

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Mix all the ingredients together, except potatoes and garnish, in a 9x13 inch (23x33 cm) baking dish, ideally glass or ceramic. Add potatoes and toss them to make sure they are coated with the mixture. Your potatoes should cover the entire bottom of the dish in a single layer, so if your potatoes were too small, you might need to add a few more. Cover tightly with aluminum foil.

3. 3

   Bake in the preheated oven covered for 1 hour and 15 minutes, then uncover and finish baking uncovered for about 45 minutes. Gently coat potatoes with what should be a thickened sauce, avoiding breaking your potato wedges. If the potatoes are not tender or the sauce is too runny, then continue baking uncovered for another 15–30 minutes. Serve garnished with parsley and extra lemon slices if desired.