Ellinikos Lemoni Patatas (Greek Lemon Potatoes)

1. 3 lbs Yukon gold potatoes or other waxy potatoes, peeled
2. 1/2 cup fresh squeezed lemon juice
3. 1/3 cup olive oil
4. 2 cloves garlic, minced
5. 1 teaspoon dried oregano
6. 1/2 teaspoon sea salt
7. 1/4 teaspoon fresh ground black pepper
8. 1 (14 1/2 ounce) can chicken broth or 2 cups lamb stock

Peel potatoes and cut them in half (from medium size potatoes, quarter if large). Let them stand in water while preparing sauce. Combine all other ingredients in a gallon size"zipper" bag, and shake to combine. Dry off the potatoes, and put all of them in the bag and let marinate for 2 hrs. Preheat oven to 400 degrees. Put the potatoes and marinade in a large casserole, preferably a white Pyrex, approximately 13 x 9 x 3 oval. Roast for 1hr 10min, turning occasionally. There should be plenty of sauce left over after roasting. You can put these under the broiler for 5 minutes to crisp them up if you prefer.