Greek Potato Wedges

Around this house, we eat enough potatoes each week to feed an army of hungry, Irish men. John waxes eloquent about the virtues of the humble Potato, and we eat them in myriad incarnations. These potatoes pair well with Greek food and also with fish (try a lemon and onion white wine sauce...yum). They also taste good at midnight, but don't ask me how I know this.

Combine the following ingredients and marinate in the fridge for one hour:
6-8 potatoes, washed and cut into wedges
4-5 cloves garlic, finely minced
1/4 cup lemon juice

In a large bowl, combine the following:
3 tablespoons butter, melted
2 tablespoons extra virgin olive oil
1 cup chicken broth
1/2 tablespoon oregano
1/2 tsp. rosemary, crushed
1/2 tsp. thyme
1 tsp. salt
1/4-1/2 tsp. black pepper

After potatoes have marinated, add them (along with the lemon juice and minced garlic) to the bowl and toss until potatoes are evenly coated with seasoning. Spread onto a cookie sheet with edges (or a jellyroll pan) and bake in a 400 degree oven for about 1 hour. Turn potatoes every 15 minutes and sprinkle with lemon-pepper seasoning; bake until the liquid has evaporated and potatoes are nicely brown and crisp.

Hot potato!