1. Set oven to 400 degrees. 2. Butter a 13 x 9-inch baking dish. 3. In a small cup or bowl, whisk together the oil and melted butter; add in dried oregano and mix well. 4. Place the potatoes and whole garlic cloves in a large bowl. 5. Pour the oil/butter mixture over the potatoes and the garlic; toss well to coat. 6. Season with salt and pepper (you can use seasoning salt in place of regular salt, I most always do!) toss well to coat. 7. Place the potatoes in the baking dish in a single layer, and bake for 15 minutes (if you are lucky enough to have a convection/roast setting on your oven, then use it for this recipe). 8. Remove and add in the chicken stock; toss the potatoes to coat well, and place back in the oven for about 10 minutes more. 9. Remove from the oven and sprinkle with fresh lemon juice; toss and place back in the oven for another 10-15 minutes more. 10. **NOTE** if you like you can preheat the broiler, and broil the potatoes for 2-3 minutes or until golden brown, but that is optional. ---------------------------------------------------------------------------
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Ingredients
