Instructions: Heat the oven to 375 degrees. Spray a 13- by 9-inch baking pan with nonstick spray.

Cut each potato into 6 lengthwise wedges. Place the potatoes in a single layer in the pan and lightly spray them with the cooking spray. Season the potatoes with salt and pepper to taste. Sprinkle the potatoes with garlic and toss them together.

Pour the broth and lemon juice around the potatoes in the pan. Sprinkle the chile powder and oregano on top.

Bake the potatoes until theyre tender and lightly browned, about 1 hour. Baste the potatoes with chicken broth several times during baking.

by Donna Deane, Times Test Kitchen Director

This recipe yields 6 servings.

NOTES :

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