2lbsRusset potatoes (or Yukon gold) - peeled and diced into 1-inch chunks
1/4cupextra-virgin olive oil
1/4cupchicken stock - low-sodium
1/4cupfresh lemon juice - approx juice of 1 lemon
1 1/2teaspoonsalt - Kosher, suggested
1 1/2tablespoonsghee (optional) - or 1 1/2 tbsp melted butter
Preheat oven to 350F.
Scrub potatoes clean, and peel. Dice peeled potatoes into approx 1-inch coins. Quarter each coin for 1-inch chunks.
To a deep baking pan (9x13), toss potatoes with remaining ingredients, except ghee (so, olive oil through black pepper). Spread potatoes evenly into a layer and bake.
Bake until potatoes are tender in the center and slightly crispy on the outside edges, tossing every 30 minutes, or so. This should take approx 1 hour 15 minutes in the oven. If at the 1-hour mark, the potatoes stick to baking dish, add 1-2 tablespoons ghee (or melted butter), and toss. This should take approx 1 hour 15 minutes.
nutrition info includes ghee added at the end. This step is optional.