2 1/2 pounds potatoes, peeled and chopped or sliced
1/2 cup olive oil
6 cloves garlic, chopped finely
1/2 cup lemon juice
1 cup vegetable broth
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon tomato paste
freshly ground black pepper, to taste
1. Preheat oven to 375 degrees F. In a large, deep casserole dish, combine oil, garlic, lemon juice, broth, oregano, salt, tomato paste and pepper.
2. Add potatoes and stir to coat them thoroughly in the liquid. Cover the dish with a lid or aluminum foil. Bake for 45-50 minutes, turning once.
3. Potatoes are cooked when they have soaked up the majority of the liquid or are browning. You may want to add a tad more lemon juice when serving.