adapted from The Noble Pig
You can do this recipe with either russet or red skin potatoes. I'll give the amounts needed for each. I used red skins.
1 1/2 lbs Red skin potatoes, cubed or
4 medium russet potatoes, peeled and cubed
1 cup chicken or vegetable broth
1/4 cup Zesty Lemon Balsamic Vinegar
1 Lemon, seeded, cut into wedges
3 garlic cloves, minced
1 tsp salt
1 tsp pepper
Preheat the oven to 425degrees. Toss all the ingredients together in a large bowl. Spread out in a single layer in a roasting pan.
Bake until potatoes are tender and the liquid gets very thick. 30-40 minutes. Stir them halfway and watch them carefully. They go from amazing to burned quickly.
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