Greek Roasted Lemon Potatoes - Recipe

We both found these potatoes delicious and so I have tried to find a recipe for them that tasted the same as when we had them in Greece.  The following recipe is easy to make and our company always goes back for seconds and thirds!  This is definitely a dish to make with kabobs or roasted chicken.

GREEK ROASTED LEMON POTATOES

Ingredients
3 to 5 lbs Yukon gold potatoes or waxy white potatoes -peeled
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 can (14.5 oz) chicken broth (use low fat and salt broth)

Directions
Peel potatoes and cut them in half  (quarter if potatoes are large).  Rinse and let stand in water while preparing sauce.
Combine all other ingredients in a large size zip lock plastic bag and shake to combine.
Dry off the potatoes and put them in the bag and let marinate for 2 hours.
Preheat oven to 400 degrees.
Put the potatoes and the marinade in a 13x9 baking pan or a flat casserole dish.
Roast for 1 hour 10 min., turning potatoes occasionally.
You can turn the broiler on for a few minutes to brown them more.

Note:  I make the recipe using a 5 lb bag of potatoes for 4 people and we are lucky if there are leftovers for the next day.  If the skins of potatoes are clean you can forgo peeling them, too.