Baked potatoes with lemon vinaigrette sauce

Ingredients:

• 1.4 kg large russet potatoes, peeled and cut lengthwise into 6 slices
• 1.5 cups olive oil
• 6 tablespoons fresh lemon juice
• 1 large shallot, chopped
• 2 chopped cloves of garlic
• 2 tbsp chopped fresh oregano or 1 tbsp dried
• 1 tablespoon chopped fresh parsley, plus more for garnish
• Salt and ground black pepper
• 1/2 cup chicken broth or canned chicken broth

Preparation:

1. Preheat oven to 220°C.
   
   In a medium bowl, whisk together the olive oil, lemon juice, shallot, garlic, oregano, and parsley. Season with salt and pepper.
   
   Toss the potatoes with 1/2 cup vinaigrette in a large, heavy rimmed baking sheet. Reserve any remaining vinaigrette. Pour chicken broth over the potatoes and season with salt and pepper.
2. Bake the potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving dish and drizzle with the remaining vinaigrette sauce and sprinkle with chopped parsley.