Greek Style Potatoes With Kalamata Olives - cooking recipe

Ingredients

3 lbs lb potatoes, cut in half
1/2 cup olive oil
1/3 cup fresh lemon juice
2 tablespoosn fresh minced garlic (or to taste)
2 teaspoons dried oregano
1/4 teaspoon salt (I use seasoned salt)
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can chicken broth, undiluited
1/3 cup kalamata olive, pitted (or to taste)
chopped fresh parsley (optional and to taste)

Preparation

In a large bowl combine the oil with lemon juice, garlic, oregano, salt, black pepper and broth until well combined.
Place the potatoes in a large ziploc bag, then pour the oil mixture over; seal bag and refrigerate for 2-3 hours so the potatoes will absorb all the flavors.
Set oven to 400 degrees F.
Place the potatoes in a buttered casserole dish, then sprinkle with kalamata olives.
Cook turning occasionally until golden brown and tender, about 30-35 minutes (seaon with more salt and pepper to taste).
Sprinkle with chopped fresh parsley if desired.
Delicious!