Roasted Lemon Potatoes

Ingredients:
2 pounds small yukon gold potatoes
4 tbsp olive oil
1/3 cup chicken broth
1 tsp oregano
1/2 tsp salt
coarse sea salt
paprika powder
3 garlic cloves
2 lemons
pepper
parsley
Directions:
Preheat your oven to 400F. In a bowl :

• Zest one lemon
• juice both lemons
• Get 4 tbsp oil, a really, really good pinch of black pepper, 1/4 to 1/2 tsp salt (no more than this), a heaping tsp oregano and 3 garlic cloves in there (grated or chopped of course).
• Now pour in 1/3 cup of chicken broth.
• Mix these together
• quarter or half potatoes and spread onto a baking sheet
• Pour mixture over and sprinkle with salt and paprika
• Put them in a preheated oven for 30 minutes, take them out, flip them over and put them back in for another 20 minutes. Check for readiness.
  Serve with a royal amount of chopped fresh parsley sprinkled all over.

You can also add asparagus for the last 20 minutes and stir together. I loved the potatoes and asparagus roasted together.

* This is originally from Kayotic Kitchen