Lemony Roasted Potatoes (GF)

(The first time I made them the kids thought they were too lemony, but now they love them)

2 1/2 pounds Russet potatoes (medium to small potatoes work best)
1/3 cup olive oil
6 cloves garlic, chopped finely (or I press to save time)
1/2 cup freshly squeezed lemon juice
1 cup vegetable broth
2 teaspoons salt
1 teaspoon tomato paste (I use whatever open spaghetti jar I have)
Freshly ground black pepper
Chopped fresh parsley or dried oregano (optional)

Preheat the oven to 375. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more than 3/4 inch thick.

In a large, deep baking pan or casserole dish (at least 10 X 17 inches or bigger), combine the olive oil, garlic, lemon juice, vegetable broth, oregano, salt, and tomato paste. Add the peeled, sliced potatoes. Add sprinkles of freshly ground black pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil (or use lid of casserole dish), place in the oven, and bake for 30 to 35 minutes until the potatoes are almost done. During the baking process, remove the pan from the oven, uncover, stir the potatoes, place the cover back, and return the pan to the oven.

Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15 to 20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Add chopped fresh parsley and/or more dried oregano if you'd like before serving.
Mindy Walker, Indianapolis