Deliciously simple, these savoury spuds with lemon make a marvellous match with fish or chicken. They also travel well in a slow cooker, making them a perfect potluck dish.
Courtesy of Linda Seeman-Korte, Saskatoon
In a large bowl, combine butter, lemon juice, chicken soup base, oregano, salt and pepper. Add potatoes; toss to coat evenly in butter mixture.
Transfer seasoned potatoes to ungreased baking sheet. Bake in 450ºF (230ºC) oven, turning every 5 to 10 minutes, for about 60 minutes or until golden brown and fork-tender.
Remove from oven and serve.