Ingredients
Scale
- ⅓ cup olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ⅛ teaspoons table salt
- ½ teaspoon black pepper, freshly ground
- 3 lbs russet potatoes, peeled and cut into 1-inch pieces
- ½ cup chicken broth, regular strength
- ¼ cup lemon juice, freshly squeezed
- 3 tablespoons chives, freshly chopped, for garnish
Instructions
- Preheat your oven to 400°F with the rack positioned in the upper middle.
- In a bowl, combine the olive oil, garlic powder, onion powder, salt, and black pepper, whisking until well blended.
- Dry the potatoes with a towel to remove excess moisture. Spread them in a single layer on a large rimmed baking sheet lined with foil. Pour the olive oil mixture over the potatoes and toss well to coat.
- Bake the potatoes uncovered for 10 minutes. Then, gently stir in the chicken broth and bake for another 10 minutes. After that, add the lemon juice, toss the potatoes again, and continue baking for 5-6 more minutes or until the potatoes are tender.
- Serve the potatoes immediately, garnished with fresh chives.
Notes
Ensure potatoes are dried thoroughly before baking for the best texture.
Feel free to customize seasonings or add additional herbs for extra flavor.
These potatoes pair wonderfully with grilled meats or can be enjoyed on their own.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.