3 Lbs. Potatoes, Peeled and Cut into Thick Wedges
1/3 Cup Olive Oil
2 Lemons, Juiced
2 Tsp. Salt
1 Tsp. Oregano
1/2 Tsp. Ground Black Pepper
3 Cups Bones & Marrow Broth
Preheat oven to 400 degrees F (200 degrees C).
Put Potato Wedges into a large bowl. Drizzle Olive Oil and Lemon Juice over the Wedges and toss to coat.
Season Potatoes with Salt, Oregano, and Black Pepper; toss to coat again.
Spread Potato Wedges in a single layer in a 2 inch-deep pan.
Pour Bone Broth over the Potatoes.
Roast Potatoes in preheated oven until tender and golden brown, about 1 hour.
Serve and Enjoy!