• 5 pounds russet potatoes, peeled
• 1 1/2 cups chicken broth
• 1 lemon (zest and juice)
• 1/4 cup olive oil
• 1/4 cup melted butter
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika, plus additional for sprinkling
• 1/4 cup chopped fresh parsley, optional

Preheat oven to 375 F. Wash and peel the potatoes. Cut in half lengthwise and cut halves into smaller pieces. Place potatoes in a large bowl. Zest and juice lemon and sprinkle both over the potatoes. Add the melted butter, oil and spices. Stir to coat. Transfer the potato mixture to a 9×13-inch baking pan. Slowly pour the broth into the pan (note: don’t pour directly over the potatoes or all the spices will be removed). Dust potatoes with additional paprika, if desired. Cover the pan tightly with aluminum foil. Bake for 40 minutes at 375 F. Then remove the foil and bake for a40 minutes or until potatoes are tender. Remove from oven and cover again with foil; let rest for 15 minutes (this helps the potatoes soak up more of the spices). Remove foil and sprinkle with fresh parsley. This recipe is always a favorite at my house!