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Ingredients
  • 1 chicken bouillon cube
  • 1 cup chicken broth
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 4 cloves garlic, peeled and smashed
  • 2 teaspoons oregano
  • ¼ teaspoon pepper
  • 2 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch-thick wedges
  • salt, to taste
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