Ingredients: 8 Large Potatoes, peeled, cut into large wedges (about 6 - 7 wedges per potato) 4 Garlic Cloves (Smash them and keep them fairly whole to easily remove) 1/2 Cup Olive Oil 1 1/2 Cups Low Sodium Chicken Broth Sorella Spices Everyday Blend 1 Large Lemon, juiced Directions: Preheat oven to 425°F Put all the ingredients into a baking pan large enough to hold them. Season generously with Everyday Blend. Make sure your hands are very clean and put them into the pan and give everything a toss to distribute. Add garlic to the pan. Bake for 20 minutes. Prepare a baking dish with foil. Spray the olive oil or some other cooking/nonstick spray. Once the potatoes absorb most of the liquid, remove from the oven. Use a slotted spoon to remove and place on a prepared baking sheet. Drizzle with some of the yummy garlic oil. I discard the garlic at this point, but feel free to save and serve if you enjoy roasted garlic cloves. Place the potatoes back in the over for another 20 - 40 minutes, depending on how well done you like them.