Created by KittenCal on September 15, 2011
Step 1: Place the whole potatoes in a large bowl.
Step 2: In a bowl whisk the broth with juice of 1 lemom and all remaining ingredients; pour over the potatoes, then using hands toss the potatoes in the olive oil mixture.
Step 3: Refrigerate for 4-6 hours turing the potatoes frequently while chilling.
Step 4: Butter a 13 x 9-inch baking pan.
Step 5: Transfer the potatoes into the pan, then pour the olive oil mixture into the pan, then squeeze the remaining lemon over the top.
Step 6: Bake in a preheated 400 degree F oven (bottom rack) for about 1 to 1-1/4 hours turning the potatoes frequenly in the pan until fork tender (I bake these in my Convection oven roast option)