4 garlic cloves, minced
2 tbsp tomato puree
1/2 tsp granulated onion powder
1/4 tsp granulated garlic powder
1 tsp sea salt
1/2 tsp pepper
1 tbsp dried oregano
1 1/2 cups chicken stock
1/2 cup lemon juice
1/4 cup olive oil
3 pounds potatoes
- In a large pan, add the wedged potatoes.
- In a measuring cup or bowl, whisk together garlic, tomato puree, spices, stock, lemon juice and olive oil.
- Pour over potatoes, coating well.
- Roast at 425 for about 45-50 minutes. Baste once or twice if desired. Enjoy!